Ingredients
- 1 lb ground turkey or 1 lb beef
- browned
- 1 (16 ounce) can chicken (optional) or 1 (16 ounce) cancubed cooked chicken breasts (optional)
- 1 lb acini di pepe pasta
- no. 70 organic whole wheat pasta
- cooked or 1 lb other tiny pasta
- cooked
- 1 red onion
- diced
- 1 green pepper
- diced
- 1 -2 tablespoon minced garlic
- 1 (6 ounce) can tomato paste
- 2 (14 ounce) cans diced tomatoes
- undrained
- 1 (30 ounce) can black beans
- rinsed (or bean of your choice)
- 1 (15 ounce) can white corn kernels
- drained
- 1 (6 ounce) can enchilada sauce (or less
- depending on taste preference)
- 1 (1 1/4 ounce) packageold el paso mild taco seasoning
- 1 (1 ounce) package ranch dressing
- dry
- 1 (32 ounce) containerof progresso chicken broth
- salt
- to taste
- pepper
- to taste
- cayenne pepper
- to taste (approx 1-2 tsp for medium heat)
Instructions
- Put pasta into a pot large enough to hold the rest of the ingredients when everything is combined.
- Boil according to package directions, drain and return to pot.
- We use whole wheat pasta, but really anything TINY (like balls) will do.
- While pasta is cooking, brown the ground turkey or beef with the green pepper and onions in a large pan, using salt, pepper and cayenne to taste.
- Add chicken, garlic and packets of taco seasoning and ranch seasoning, cook for two minutes while stirring.
- Stir in UNDRAINED diced tomatoes, enchilada sauce and tomato paste, cooking until liquid reduces a little.
- Put entire meat mixture into the pot containing the drained, cooked pasta and stir.
- Add drained corn, beans and chicken soup and bring to a boil.
- Reduce heat and cook, stirring occasionally for up to 1 hour.
- You may add more chicken broth if you like more liquid with your chili.
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