A hearty and satisfying one-pot meal combining the flavors of chili and mac and cheese.
Heat a large skillet over medium heat and add the ground turkey and diced onion.
Break up the turkey into small pieces as it cooks for even browning.
Once the turkey is browned and the onion is softened, drain any excess fat.
Use a spoon to carefully remove excess fat from the skillet to keep the dish lighter.
Stir in the black beans, kidney beans, tomato sauce, diced tomatoes, green chilies, chili powder, cayenne pepper, and water.
Mix well to combine all the flavors evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
Stir in the elbow macaroni and continue to simmer, covered, for another 10 minutes or until the pasta is tender.
Check the pasta occasionally to ensure it doesn't overcook.
Sprinkle the cheddar cheese and monterey jack cheese over the top. Cover and let it sit for 2 minutes until the cheese is melted.
For a golden crust, you can broil the skillet for a minute after adding the cheese.
Serve the chili mac hot, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
