Light One-Pot Chili Tortellini

My wonderful husband, Steve, has been working very hard on updating the blog and launching our new website!  I hope that you like it!  We're trying to make everything easier to access and to make it a more user-friendly experience.  This has meant that I haven't been able to post as many recipes this week.  Look for them coming pretty much daily for the next few days!  I have some really wonderful ones to share. I wanted to launch the new look with this really amazingly delicious and easy Light One-Pot Chili Tortellini!

I'm really obsessed with one-pot meals lately.  There is something so satisfying and easy about making a wholesome delicious meal in just one-pot.  I know.  It's silly, but I love that i can make dinner in under 30 minutes and have it taste like I have been cooking it for hours. This chili is packed with delicious spices.  It's a very mild chili.  You will want to add extra crushed red pepper or use a hot chili powder to increase the spice.  I was able to easily serve this to my boys without them feeling like it was too spicy.  My husband added a little extra hot sauce to just his since he likes his chili a lot spicier than my boys can handle!

Please leave a comment and let me know what you would like to see in the future!  I would love to make this more helpful to all of you.  You can also follow me on Facebook, Twitter, or Instagram to keep up with my latest cooking adventures!

Light One-Pot Chili Tortellini

homefamilylove.com

Servings: 6 ★ Size: 1 1/2 - 1 3/4 cups ★ Smart Points: 8 ★ Points Plus: 9 ★ Calories: 393 ★ Total Fat: 7 g ★ Saturated Fat: 2 g ★ Protein: 30 g ★ Carbohydrates: 53 g ★ Fiber: 13 g ★ Sugars: 9 g ★ Sodium: 693 mg ★ Cholesterol: 72 mg

Ingredients:

· 1 pound (450 g) ground turkey, 93% lean

· 1 medium onion, diced
· 4 cloves garlic, minced

· 1 tablespoons chili powder (I used mild)

· 1 tablespoon cumin

· 2 teaspoons smoked paprika
· 2 teaspoons oregano

· 1/2 teaspoon crushed red pepper

· 1 28-ounce can diced tomatoes

· 2 cups (500 ml) chicken stock, low-sodium

· 1 15 ounce can black beans, drained

· 1 15 ounce can kidney beans, drained

· 2 cups cheese tortellini, fresh

· 6 tablespoons cilantro, finely chopped

Directions:
1. Brown the turkey in a large dutch oven or pan.  Add the onion and garlic and continue to cook for an additional 5 minutes.  The onions should be soft and transparent.  Add in the chili powder, cumin, smoked paprika, oregano, and crushed red pepper.  Cook for 1-minute stirring constantly.  The spices should become very fragrant.

2. Pour the diced tomatoes, chicken stock, black beans, and kidney beans into the pot.  Bring the chili to a boil.  Reduce to a strong simmer and cook for 20 minutes stirring occasionally.  Gently stir in the tortellini and cook according to packet instructions.  I used a small tortellini from Trader Joes that took 4-5 minutes to cook.  Serve topped with cilantro and your favorite chili toppings.