Baked Ranch Turkey Chili (Print)

Comforting blend of ground turkey, beans, pasta, ranch seasoning, and cheddar baked to bubbly perfection.

# Ingredients:

→ 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 whole milk

→ Liquids

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

→ Seasonings & Flavor

12 - 1 packet (1 oz) 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 black pepper to taste

# Directions:

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 bell pepper; sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in tomato paste, ground cumin, chili powder, paprika, and dry ranch dressing mix. Cook for 1 minute until spices are 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 to 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 black pepper to taste.
08 - Sprinkle remaining cheddar cheese evenly over the surface.
09 - Transfer the uncovered pot to the preheated oven. Bake for 15 minutes until cheese is melted and bubbly with a lightly golden top.
10 - Remove from oven and cool for 5 minutes before serving.

# Expert Tips:

01 -
  • Ground turkey keeps this lighter than traditional chili mac, but the ranch seasoning and cheddar make it taste like pure comfort.
  • Everything happens in one pot before the oven does the final magic, which means minimal cleanup and maximum flavor.
  • It feeds a crowd without demanding you to be a skilled cook, making it perfect for weeknight dinners or casual gatherings.
02 -
  • Don't skip draining and rinsing the canned beans, because excess liquid makes the whole dish too soupy and washes out the ranch flavor.
  • The pasta continues cooking as the casserole bakes, so stopping at just-tender during the simmering step prevents mushy pasta in the final dish.
  • Taste before adding extra salt since the ranch seasoning mix carries a lot of sodium already, and you can always add more but never remove it.
03 -
  • Use sharp cheddar instead of mild because it stands up to the ranch and chili spices instead of disappearing into the background.
  • Don't skip the 5-minute rest after baking because it lets the casserole set slightly so it holds together beautifully on the plate.
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