TURKEY CHILI MAC

Steps:

• Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook, stirring, until it starts to soften and turns translucent, about 5 minutes.
• While onion cooks, make the spice mixture by combining chili powder, chipotle pepper, cumin, black pepper, cocoa, cinnamon, and oregano in a small bowl.
• Add garlic and the spice mixture to the onion and cook, stirring, 1 to 2 minutes.
• Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce. Raise the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
• Add the leftover turkey meat along with additional chicken broth if needed, and cook, stirring occasionally, for another 15 minutes.
• Taste for salt and other seasonings and adjust as needed. Raise the heat to high and bring to a boil. Stir in pinto beans and elbow macaroni and cover tightly with a lid. Cook, covered, until the pasta is just barely tender, about 5 minutes.
• Turn off the heat, remove the lid, and stir very well. Cover back up and let sit with the heat off for 5 minutes. Uncover, stir in Cheddar cheese, and serve immediately.