INGREDIENTS
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 2 cans (10 ounces each) mild diced tomatoes and green chilies, undrained
- 1 can (28 ounces) crushed tomatoes
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies, undrained
- 1 package (1.25 ounces) chili seasoning
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 package (1 pound) cellentani pasta, cooked
- 1 package (8 ounces) shredded cheddar cheese
DIRECTIONS
- In a large skillet over medium-high, heat the oil.
- Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground turkey, cooking until browned, about 6 minutes. Drain fat if necessary.
- Add meat mixture to slow cooker crock with tomatoes and chilies, crushed tomatoes, kidney beans, tomato sauce, green chilies, chili seasoning, salt and black pepper.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- Stir in cooked pasta and 1 cup shredded cheese before serving. Let stand on WARM for 15 minutes. Sprinkle with remaining cheese, if desired.
Serves: 8
