Ingredients

• 1-1/2 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 1/2 cup finely chopped carrots
• 1 cup chopped onions
• 8 oz. ground turkey
• 1 can (19 oz.) tomatoes, crushed
• 2 cups chicken stock
• 1-1/2 cups peeled, diced potatoes
• 3/4 cup canned red kidney beans, drained
• 3/4 cup corn kernels
• 2 tablespoons tomato paste
• 1-1/2 teaspoon chili powder
• 1-1/2 teaspoon dried oregano
• 1-1/2 teaspoon dried basil
• 1/3 cup elbow macaroni

Directions

1. In a large non-stick saucepan, heat oil over medium heat; add garlic, carrots and onions and cook for 8 minutes or until softened, stirring occasionally.
2. Add turkey and cook, stirring to break it up, for 2 minutes or until no longer pink. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili, oregano and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
3. Bring to a boil and add macaroni; cook for 12 minutes or until pasta is tender but firm.