Turkey Chili With Penne

• 1-1/2 pounds extra-lean ground turkey
• 1 teaspoon olive oil
• 3 celery ribs, chopped
• 3 large carrots, sliced
• 1 medium onion, chopped
• 1 poblano pepper, seeded and finely chopped
• 1/2 cup Marsala wine or reduced-sodium chicken broth
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (one 15 ounces, one 8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon chili powder
• 1 tablespoon honey
• 3-1/2 cups uncooked whole wheat penne pasta
• 2 cans (15 ounces each) black beans, rinsed and drained
• 8 ounces fresh goat cheese, cut into 12 slices

1. In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender.
2. Stir in the tomatoes, tomato sauce, chilies, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened.
3. Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese.

extralean ground turkey, olive oil, celery, carrots, onion, pepper, marsala wine, tomatoes, tomato sauce, green chilies, chili powder, honey, whole wheat penne pasta, black beans, goat cheese

Taken from www.tasteofhome.com/recipes/turkey-chili-with-penne/ (may not work)