2 lbs ground chicken or turkey
2 cloves garlic
1 tbsp chili powder
2 tsp each dried basil and oregano, paprika and brown sugar
1 tsp salt
1/2 tsp pepper
1/4 tsp hot red chili flakes (I omitted)
2 28oz cans diced tomatoes (I used crushed)
1 cup water (more to desired consistency)
2 green or red peppers
2 19oz cans red kidney beans
1 diced onion (I added this)
2 cups uncooked macaroni noodles
Cook and crumble meat in the largest saucepan you've got until done. Add garlic, spices, tomatoes and water. Bring to a boil, stirring often. Reduce to medium low. Cover and simmer, stirring occasionally, about 20 min. Meanwhile, core and seed peppers, coarsely chop peppers and onions. Drain and rinse beans. Measure out macaroni.
Add peppers, onions, beans and macaroni after the 20 min is up. Bring to a boil, then simmer, covered, stirring occasionally, until macaroni is tender, about 10 min. Add more salt and pepper to taste if needed.
Freezes well. My kids love this recipe - it's a great way to get them to eat vegetables. For this reason, I chop the peppers and onions into very tiny pieces for easy disguise and concealment.
Taken from Chatelaine Magazine, March 2005 issue.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Mac n Chili for Heidi
