500 g lean ground turkey 1 lb
1 large onion, chopped
2 garlic cloves, chopped
15 ml chili powder 1 tbsp
7 ml brown sugar 1 1/2 tsp
2 ml salt 1/2 tsp
2 ml ground cumin 1/2 tsp
1 ml ground allspice 1/4 tsp
1 ml ground cardamom 1/4 tsp
1 can beef broth (14 oz / 398 ml)
1 can diced tomatoes (10 oz / 284 ml)
15 ml cider vinegar 1 tbsp
1 L elbow macaroni, cooked 4 cup
1 can chili beans in sauce (14 oz / 398 ml), heated
In a large saucepan; combine turkey, onion and garlic. Cook, stirring constantly, until turkey is brown and onion is tender, about 5 minutes.
Add chili powder, brown sugar, salt, cumin, allspice and cardamom. Stir until spices coat turkey and onions.
Stir in broth, tomatoes and vinegar. Bring to a boil. Reduce heat, partially cover, and simmer until broth is thickened, about 30 to 40 minutes.
Serve chili over macaroni and top with beans.
Serves 4