Turkish Turkey Chili Pasta
A comforting dish that combines hearty ground turkey with aromatic spices and creamy yogurt, served over pasta for a satisfying meal.
Ingredients
For the Chili
- 2 tablespoons olive oil For sautéing
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1/4 cup butter For richness
- 2 teaspoons kosher salt Adjust to taste
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper Adjust for heat
- 1/4 teaspoon chili flakes Optional, for additional heat
- 1 tablespoon tomato paste
- 1 cup tomato sauce or puree
- 1/2 cup water For thinning
For the Pasta
- 8 ounces dry shell pasta Or any pasta shape you prefer
For the Yogurt Sauce
- 1 cup plain Greek yogurt or plain yogurt
- 2-3 small cloves garlic, minced
- 1/3 cup water, or as needed For desired consistency
For Garnish
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
Instructions
Cooking the Chili
- Heat the olive oil in a large pan over high heat. Once shimmering, add the ground turkey and cook until browned, about 5-7 minutes.
- Reduce heat to medium. Add diced onion, butter, and spices (salt, paprika, chili powder, cumin, black pepper, onion powder, garlic powder, oregano, cayenne pepper, and chili flakes). Cook until onions are translucent, about 3-4 minutes.
- Stir in the tomato paste and cook for one minute. Add tomato sauce and half a cup of water, bringing to a simmer.
- Allow the chili to cook for 20-30 minutes to develop flavors.
Preparing the Yogurt Sauce
- In a small bowl, whisk together yogurt, minced garlic, and a little water until smooth.
- Adjust consistency with additional water if required.
Cooking the Pasta
- Bring a pot of salted water to a boil. Cook the shell pasta according to package directions until al dente. Drain well.
Serving
- Serve the chili over the pasta, top generously with yogurt sauce, and garnish with parsley and mint.
- Consider serving with crusty bread or a light salad on the side.
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Notes
Keep yogurt sauce separate until serving to maintain freshness. This dish is perfect for meal prep and can be frozen for up to three months.