Turkey Macaroni Chili

• 1-1/2 tsp vegetable oil

• 1 tsp minced garlic

• 1/2 cup finely chopped carrots

• 1 cup diced onion

• 8 ounces ground turkey

• 1 (19-ounce) can crushed tomatoes

• 2 cups chicken stock

• 1-1/2 cups peeled and diced potatoes

• 3/4 cup canned red kidney beans, drained

• 3/4 cup corn kernels

• 2 tbsp tomato paste

• 1-1/2 tsp chili powder

• 1-1/2 tsp dried oregano

• 1-1/2 tsp dried basil

• 1/3 cup dry elbow macaroni

In a large nonstick saucepan, heat oil over medium heat; add garlic, carrots, and onions and cook for 5 minutes or until softened, stirring occasionally. Add turkey, stirring to break it up; cook for 2 minutes or until no longer pink.

Stir in the tomatoes, stock, potatoes, beans, corn, tomato paste, chili powder, oregano, and basil. Bring the mixture to a boil, then reduce heat to low; cover and simmer for 20 minutes.

Turn heat to medium-high and bring to a boil again; add the macaroni and cook for 12 minutes, or until pasta is al dente.

Each serving contains about 240 calories, 6 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 552 mg sodium, 30 g carbohydrate, 4 g fiber, 7 g sugars, and 13 g protein.