Sometimes you just want a bowl of Chili Mac. Am I right? Here’s a recipe for a cleaned up version that tastes great. The recipe yields a fair amount of chili mac and so why not make it on Sunday and have it as your ‘go to’ dinner for those busy nights during the week. It’s totally yum and comes together in a snap.
Here’s what you’ll need:
10 - 12 ounces of your favorite gluten-free pasta shells.
1 lb of ground turkey.
1 green, orange or yellow pepper, chopped
1/2 c chopped red onion
One 15 ounce can of organic pinto beans, rinsed and drained
One 14.5 ounce can of organic, fire roasted tomatoes
One 8 ounce can of tomato sauce
1/2 cup of water
Combine and set aside:
1 heaping Tablespoon chili powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon each, salt and pepper
Begin by bringing a pot of water to a boil and cook the pasta.
Chop the pepper and the red onion
Combine the ground turkey, pepper and onion and a pinch of the seasoning mix and cook over medium heat until turkey is no longer pink. Drain off any excess grease and return to pan. Add remainder of seasoning mix and combine.
Add the pinto beans, the can of fire roasted tomatoes, the tomato sauce and a 1/2 cup of water.
Bring the mixture to just a bit more than a simmer, where you’ve got a light amount of bubbling going on.
Allow to cook for at least 10-12 minutes while pasta is cooking.
Drain pasta and combine with turkey tomato mixture and serve.
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