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
Recipe by Let's Be Yummy at http://letsbeyummy.com/2013/10/25/fall-chili-with-pasta-gluten-free-recipe/