Start by heating a large pot (6-quart or larger) over medium heat. Add the olive oil and let it warm for a minute before adding in the ground turkey. Cook the turkey for about five minutes, breaking it apart with a wooden spoon, until it's no longer pink. This step is crucial as it allows the turkey to brown slightly, enhancing the flavors.
Once the turkey is cooked, add the chopped onion, carrot, celery, and bell pepper. Sauté these vegetables for about five to ten minutes, stirring occasionally. You want them to soften and become fragrant, which will create a great flavor base for your chili.
Next, stir in the minced garlic, chili powder, cumin, and salt. Mix everything well to coat the vegetables and turkey in the spices. Let it cook for a minute to release the aromas, and then pour in the crushed tomatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about thirty minutes, allowing the flavors to meld together beautifully. This is a great time to taste and adjust seasoning if necessary.
After thirty minutes, stir in the rinsed kidney beans and continue simmering uncovered for another thirty minutes. Stir occasionally to prevent sticking and to check the consistency. You want it to be thick yet saucy.
While the chili is simmering, prepare the macaroni pasta according to the package directions. Boil it in a separate pot until al dente, then drain and set aside.
Once the chili is done, remove it from heat and stir in the cooked pasta and colby-jack cheese. The cheese will melt into the hot chili, creating a wonderfully creamy texture that binds everything together.
Serve the Whole Wheat Turkey Chili Mac and Cheese in bowls, garnished with chopped green onions or your favorite herbs. Enjoy this wholesome meal with your loved ones as you gather around the table, sharing stories and laughter.
