Turkish Turkey Chili Pasta

Ingredients

• 1 lb Ground Turkey (lean, 93% lean)
• 2 Tbsp Olive Oil (extra‑virgin)
• 1 medium Onion (diced)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 1 tsp Salt (to taste)
• 1 tsp Paprika (sweet or smoked)
• 1 tsp Chili Powder
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Ground Cumin
• 0.5 tsp Dried Oregano
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Cayenne Pepper
• 0.5 tsp Aleppo Chili Flakes (or Turkish chili flakes)
• 2 Tbsp Tomato Paste
• 1 cup Tomato Sauce
• 0.25 cup Water (for deglazing)
• 1 cup Greek Yogurt (plain, full‑fat)
• 3 cloves Garlic (finely crushed)
• 2 Tbsp Cold Water (for sauce)
• 12 oz Shell Pasta (medium shells)
• 2 Tbsp Italian Parsley (freshly chopped)
• 2 Tbsp Fresh Mint (freshly chopped)
• 1 Tbsp Salt (for pasta water) (generous)

Instructions

1. Brown the Turkey

   Heat the skillet over high heat, drizzle 2 Tbsp olive oil, add 1 lb ground turkey and break it up with a spatula, cooking until the pieces turn nicely brown.

   Time: PT7M

   Temperature: high

2. Add Onion and Butter, Build the Base

   Add the diced onion, reduce heat to medium‑high, then add 2 Tbsp butter and all the spices (salt, paprika, chili powder, black pepper, cumin, oregano, garlic powder, onion powder, cayenne, Aleppo chili flakes). Stir until the butter melts and the onion becomes translucent and sweet.

   Time: PT5M

   Temperature: medium‑high

3. Create the Chili Sauce

   Stir in 2 Tbsp tomato paste, then add 1 cup tomato sauce (or crushed tomatoes) and ¼ cup water. Mix well, reduce heat to medium‑low and let simmer, stirring occasionally, for about 20 minutes until the onions are soft and the sauce thickens to your liking.

   Time: PT20M

   Temperature: medium‑low

4. Prepare Garlic Yogurt Sauce

   While the chili simmers, crush 3 garlic cloves in a small bowl, add 1 cup plain Greek yogurt and 2 Tbsp cold water. Whisk slowly at first to avoid splashing, then whisk until smooth and slightly pourable. Adjust water if the sauce is too thick.

   Time: PT5M

5. Cook the Pasta

   Bring a large pot of water to a boil, generously salt with 1 Tbsp salt, add 12 oz shell pasta and cook according to package directions (about 10‑12 minutes) until al dente. Drain in a colander and set aside.

   Time: PT12M

   Temperature: boiling

6. Assemble and Serve

   Place a serving of cooked shells in a bowl, spoon generous portions of the turkey chili over the pasta, drizzle the garlic‑yogurt sauce on top, and finish with a pinch of chopped Italian parsley and mint. Serve immediately or keep warm on low heat.

   Time: PT3M

   Temperature: low

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g