Baked Ranch Turkey Chili (Printable)

Hearty turkey, beans, pasta, and cheddar combined with ranch spices in a warm, baked dish.

# What You Need:

→ Meat & Protein

01 - 1 lb ground turkey
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables & Aromatics

04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced

→ Pasta

07 - 2 cups elbow macaroni, uncooked

→ Dairy

08 - 2 cups shredded sharp cheddar cheese
09 - 1/2 cup milk

→ Liquids

10 - 1 can (14 oz) diced tomatoes with juice
11 - 2 cups low-sodium chicken broth

→ Seasonings

12 - 1 packet dry ranch dressing mix
13 - 2 tablespoons tomato paste
14 - 1 tablespoon olive oil
15 - 1 teaspoon ground cumin
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon paprika
18 - Salt and pepper to taste

# How To Make It:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5-6 minutes.
04 - Stir in tomato paste, cumin, chili powder, paprika, and dry ranch dressing mix. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, kidney beans, black beans, uncooked macaroni, and chicken broth. Stir well, bring to a boil, then reduce heat to a simmer.
06 - Cover and cook for 8-10 minutes, stirring occasionally, until pasta is just tender and most liquid is absorbed.
07 - Stir in milk and half of the shredded cheddar cheese. Adjust seasoning with salt and pepper to taste.
08 - Sprinkle remaining cheddar cheese evenly over the surface.
09 - Transfer the pot, uncovered, to the preheated oven. Bake for 15 minutes until cheese is melted and bubbly with a lightly golden top.
10 - Allow casserole to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together in one pot and one pan, meaning fewer dishes to face after dinner.
  • Ground turkey keeps it lighter than beef while still tasting rich and satisfying.
  • The ranch seasoning packet does heavy lifting so you're not juggling a dozen spice jars.
02 -
  • Use uncooked pasta in this recipe—it sounds risky but it absorbs the broth directly and finishes perfectly without becoming mushy.
  • Don't skip the 5-minute rest after baking; it lets everything set and makes serving so much easier.
03 -
  • Taste the sauce before it goes into the oven and adjust the salt and seasoning then, because baking concentrates flavors and you won't get another chance.
  • Don't skip browning the turkey properly—that caramelized, golden crust is where most of the flavor lives.
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