Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I was craving chili beans but I also wanted some pasta sooo, hunger is mother of food combinations.
This chili alone is very tasty but the pasta takes this dish to another level.
You can make this a soup by adding more liquid.
This is a good versatile recipe to be tweaked depending on your taste buds and mood!
Fall Chili with Pasta Gluten Free
Author: lets be yummy
Ingredients
- 1½ pounds ground turkey*
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 can (46 ounces) tomato juice
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 8 ounces of tomato sauce
- ½ cup of water
- 2 tablespoons chili powder
- 1 to 2 tablespoons brown sugar
- 3 bay leaves
- Salt and pepper to taste
- 2 cups gluten free elbow macaroni, cooked and drained (uncooked pasta may be added to the meat/tomato mixture, cook until tender but chili
- will be thicker)
Instructions
- In a Dutch oven, cook the turkey, celery and onion over medium heat until meat is no longer pink: drain. Add the tomato juice, tomato sauce, tomatoes, beans, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through.
- Discard bay leaves before serving.
- *Ground beef could be used instead
