Ingredients

Olive oil for pan
1 small onion, diced
1 pound lean ground turkey
1/2 a bell pepper, chopped (optional)
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can kidney or pinto beans, rinsed and drained
4 cups (one 32-ounce carton) reduced-sodium chicken broth
1 (28-ounce) can tomato sauce or blender tomato sauce
2 1/2 cups (8 ounces) uncooked elbow macaroni (see notes for gluten-free option)
1 cup (4 ounces) shredded cheese (a Mexican blend, cheddar, or mozzarella are all good options; omit for dairy-free option)
Optional for serving: 1/4 cup minced fresh cilantro and/or parsley; extra cheese

Steps

In a large saucepan lightly coated with olive oil, sauté the onion over medium heat until softened, about 3-4 minutes. Add the turkey and brown, breaking up as you go, until just cooked through. (If using bell pepper, you may add it with the onion, although I like to add it as the meat is nearly finished cooking so it doesn’t completely break down.) Add the chili powder and cumin, and cook for another minute.
Stir in the beans, broth, and tomato sauce. Bring to a boil. Stir in the pasta, cover the pot, and reduce the heat to a simmer. Cook for approximately 15 minutes, stirring occasionally, or until the noodles are al dente. (Taste towards the end in order to avoid overcooking the macaroni.) Remove the pot from the heat, and stir in the cheese and the optional cilantro and/or parsley. Taste and sprinkle with salt and pepper, if needed. (I add salt when using unsalted homemade stock.)

Your favorite gluten-free macaroni noodle (or similarly shaped pasta) may be substituted. One of my favorites is a corn and quinoa blend made by Ancient Inca. It tastes just like the wheat flour version.