Jan 26, 2010
Today's recipe is my amazing Macaroni Chili but before we get to that I want to tell you a little about me and Tasty Tuesday.
I love to cook. I love to eat. I especially love to find great new recipes, cook them (successfully) and eat them! It is really the best. The only thing better than that is when people ask me for the recipe! If I had to pick one of the worst things ever, I would say it is slaving in the kitchen for hours over a new recipe and finding out that it tastes bad! It really puts me in a cranky mood that only Caribou (coffee) can remedy...and sometimes that doesn't even help!
I follow a few food blogs and do a lot of looking around on-line to find great new recipes. Don't worry I'm not a chef or anything. If you are looking for someone who makes up their own recipes you better look elsewhere for that. I'm just a mom who can follow a recipe and enjoys making great food for her family and friends.
Tasty Tuesday is all about sharing recipes that me and my family love. I will post a variety of recipes for many occasions. Healthy weeknight meals, fantabulous dishes for when company comes, baked goods, and wonderful things made with lots of butter! Oh and I almost forgot. When family birthday's come around I like to make fancy cakes with fondant and everything!
Now that you know a little more about me and all about Tasty Tuesday lets get back to...
Macaroni Chili is one of those recipes that I make over and over again. My family enjoys it so much at we eat it almost once a week. I have adapted this recipe from "Healthy Home style Cooking" by Evelyn Tribole. It is easy, healthy and fairly quick.
Prep/Cook time: 35 minutes (20 of which it is left alone simmering)
1/2 pound ground turkey
Dash of onion powder (fine use a real onion if you must!)
1 clove garlic, minced
1 - 15oz can light red kidney beans, drained and rinsed
1 - 15oz can tomato sauce
1 - 15oz can stewed tomatoes (with juices), chopped
3 cups rotini (dry)
1 cup water
1 Tbl chili powder
2 tsp cumin
shredded taco cheese for topping
sour cream for topping
1. Brown the turkey sprinkled with onion powder. ( A real onion would go in next with the garlic). Drain the grease and add the garlic. Saute for 1 minute stirring constantly so it doesn't burn.
2. Remove the skillet from the heat. Drain and rinse the beans. Put them in the skillet. Drain the stewed tomatoes directly into the skillet. Chop the tomatoes up into small pieces and toss them in too.
3. Stir in the remaining ingredients. Tomato sauce, rotini, water, chili powder and cumin.
4. Bring to a boil then reduce heat. Cover and simmer for 10 minutes.
5. Stir well. Add some more water if it seems to be cooking to the bottom of the skillet. Cover and simmer for 10 minutes more.
6. Top each individual bowl with cheese and sour cream.
Like any chili this is great served with corn bread. But this isn't just any chili. I have abandoned any and all other chili recipes that I used to make. I don't even look for new ones on-line anymore. This one beats all! I hope you enjoy.