Turkey Macaroni Chili

Heat vegetable oil in a large pot over medium-high heat until shimmering.

Add minced garlic, chopped onions, and finely chopped carrots to the hot oil, stirring frequently until the vegetables soften and the onions become translucent.

Add ground turkey, breaking it up with a wooden spoon as it cooks until no pink remains and the meat is browned throughout.

Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in flavor.

Add chili powder, dried oregano, and dried basil, stirring to coat the meat and vegetables evenly.

Pour in the crushed tomatoes and chicken stock, stirring well to combine all ingredients.

Add diced potatoes, drained red kidney beans, and corn kernels to the pot, bringing the mixture to a boil.

Reduce heat to medium-low and simmer uncovered for 10 minutes until the potatoes begin to soften.

Stir in elbow macaroni and continue simmering until the pasta is tender and the potatoes are fully cooked through.

Taste and adjust seasonings as needed, adding more chili powder, oregano, or basil if desired, then serve hot.