Turkey Macaroni Chili

• 1- 1/2 teaspoon vegetable oil
• 1 teaspoon garlic minced
• 1/2 cup carrots finely chopped
• 1 cup onions chopped
• 8 ounces turkey ground
• 19 ounces tomatoes can, crushed
• 2 cups chicken broth
• 1 1/2 cup potatoes peeled, diced
• 3/4 cups red kidney beans red
• 3/4 cups corn kernels
• 2 tablespoons tomato paste
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon oregano dried
• 1 1/2 teaspoon basil dried
• 13 cup pasta, elbow macaroni elbow

1. In a large non-stick saucepan, heat oil over medium heat; add garlic, carrots and onions and cook for 8 minutes or until softened, stirring occasionally.
2. Add turkey and cook, stirring to break it up, for 2 minutes or until no longer pink.
3. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili, oregano and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
4. Bring to a boil and add macaroni; cook for 12 minutes or until pasta is tender but firm.
5. Nutritional Information Per Serving (1/8 serving): Calories: 240, Fat: 6 g, Carbohydrate: 35 g, Protein: 13 g, Sodium: 552 mg, Cholesterol: 0 mg, Fiber: 5 g Diabetic Exchanges: 1 1/2 Starch, 2 Vegetables, 1/2 Lean Meat, 1 Fat

vegetable oil, garlic, carrots, onions, turkey ground, tomatoes, chicken broth, potatoes, red kidney beans, corn kernels, tomato paste, chili powder, oregano, basil, pasta

Taken from recipeland.com/recipe/v/turkey-macaroni-chili-2012 (may not work)