INGREDIENTS

• 2 lbs. ground turkey
• 1 lb. elbow macaroni
• (2) 8-oz. cans of pinto beans drained
• (1) 8-oz. can diced tomatoes with green peppers
• (1) 26-oz. jar 6-cheese tomato sauce 1 large onion, diced small
• 4 cloves of garlic, minced
• Olive oil
• 2 tbsp. chili powder
• 2 tbsp. of salt
• 1 tbsp. ground black pepper

INSTRUCTIONS

1. In a pot of salted boiling water, cook macaroni al dente, which means 2 minutes less than package cooking instructions. Immediately rinse and drain cooked pasta in cold water and put aside.
2. In a frying pan, brown the turkey over high heat with enough olive oil to coat the pan. Keep crumbling the turkey until all the redness is gone. Transfer to a bowl.
3. In a frying pan with a little more olive oil sauté the onions and peppers until golden; add garlic until golden. Remove and place in the same bowl with the turkey.
4. In a large pot stir in the beans, diced tomatoes, six-cheese tomato sauce, plus one jar of water from the tomato sauce jar. Add sautéed vegetables and turkey. Bring to a boil. Add chili powder and stir. Reduce heat to low and simmer 15 minutes stirring occasionally. Add 2 tbsp. of salt and 1 tbsp. of pepper. Add the cooked pasta to the mixture and transfer to the aluminum baking pan.
5. See cooling and freezing directions.

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