1 lb. ground turkey
2 cans (10 oz) Rotel tomatoes with green chiles
2 cans (15 oz) kidney beans, rinsed and drained
2 cups beef broth
1 onion, chopped
1 green or red pepper, chopped
1/4 cup red wine vinegar
2 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. ground cumin
1/4 tsp. pepper
2 cups uncooked elbow macaroni
In a large skillet, cook ground turkey, peppers and onions until done. Transfer to a slow cooker. Stir in the tomatoes, beans, beef broth, vinegar, chili powder, Worcestershire sauce and seasoning. Cover and cook on low for 5 - 6 hours or until heated through. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is done.
-I did not cook it in the crockpot but on the stove.
-I used stewed tomatoes with Mexican-style herbs instead of Ro-Tel because that is what I had.
-I added some shredded cheese at the end.
I thought this was a great pantry meal. I already had everything on hand and didn't have to go to the store for anything. Even if you don't have the fresh green pepper on hand, you could still make this meal.
The herbs, worcestershire and the herbed tomatoes really made this dish have a ton of flavor. The different textures of the beans, pasta, onions and peppers was great, as well. As weird as this may sound, when I tasted it I almost wished that I would have sprinkeld just a touch of cinnamon to finish the dish. For some reason cinnamon kept coming into mind.
On a totally separate note, I served this with a Hidden Valley Salad Kit. Have you seen these? They have 2 or 3 different flavors and they can really enhance ordinary salad greens. The kits come with toppings and dressing. This one was the Original Ranch version and came with: Cheese Garlic Croutons, Tomato-Basil Pita Bites, Dried Shallots and Hidden Valley Ranch Dressing. Yummy!