Ingredients
1-1/2 pounds extra-lean ground turkey1 teaspoon olive oil3 celery ribs, chopped3 large carrots, sliced1 medium onion, chopped1 poblano pepper, seeded and finely chopped1/2 cup Marsala wine or reduced-sodium chicken broth1 can (28 ounces) diced tomatoes, undrained2 cans (one 15 ounces, one 8 ounces) tomato sauce1 can (4 ounces) chopped green chiles1 tablespoon chili powder1 tablespoon honey3-1/2 cups uncooked whole wheat penne pasta2 cans (15 ounces each) black beans, rinsed and drained8 ounces fresh goat cheese, cut into 12 slices
Preparation
In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender.
Stir in the tomatoes, tomato sauce, chiles, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened.
Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese.
