Chili Mac for the Crock Pot! |
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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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I LOVE this healthy, tasty recipe! You can make changes to suit your family's tastes. As stated, it's slightly spicy. You can tone that down by using regular diced tomatoes and regular chili beans. I like to serve my macaroni in each bowl, rather than mixing in the pot. Freezes beautifully! Eating this makes me feel like I'm really splurging while still eating great! Ingredients:
1 1/2 lbs ground turkey (or lean ground beef) |
1 large onion, chopped |
5 garlic cloves, minced |
2 (15 ounce) cans pinto beans in chili sauce, hot and spicy |
1 (14 1/2 ounce) can rotel (for less spicy just use diced tomatoes) |
1 cup beef broth |
1 green pepper, chopped |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
8 ounces macaroni, cooked according to package directions (elbows or cavatappi are my fav's!) |
shredded cheddar cheese (optional) |
chopped green onion (optional) |
Directions:
1. In a large skillet, cook ground turkey, onion and garlic over medium heat is brown and onion is tender. Drain fat.
2. In a 4-quart crock pot, combine meat mixture, undrained chili beans, undrained tomatoes, broth, sweet pepper, chili powder, cumin and salt.
3. Cover, cook on low for 4-6 hours or high for 2-3 hours.
4. Serve pasta in individual bowls. Top with cheese and green onions, if desired.
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