One Pot Cheesy Turkey Taco Chili Mac

• For the homemade taco seasoning:
• 1 1/2 tsp garlic powder
• 1 1/2 tsp cumin
• 1 tsp kosher salt
• 1 1/2 tsp chili powder
• 1 1/2 tsp paprika
• 1/2 tsp oregano
• For the Chili:
• 1.3 lb 93% lean ground turkey
• 1 medium onion, chopped
• 3 cloves minced garlic
• 1 red bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 14.5 oz can pink or red beans, drained
• 8 oz tomato sauce
• 1/2 can (8 oz) fat-free refried beans
• 1 (15 oz can) reduced sodium chicken broth*
• 1 3/4 cups water
• 8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
• 3/4 cup part-skim shredded sharp cheddar cheese*
• 2 tbsp fresh cilantro, chopped
• 2 tbsp chopped scallions

1. Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
2. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
3. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
4. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
5. Serve immediately garnished with fresh cilantro and scallions.

garlic, cumin, kosher salt, chili powder, paprika, oregano, onion, garlic, red bell pepper, tomatoes, pink, tomato sauce, beans, chicken broth, water, shells, cheddar cheese, fresh cilantro, scallions

Taken from www.epicurious.com/recipes/member/views/one-pot-cheesy-turkey-taco-chili-mac-52999541 (may not work)