Chasta (Chili and Pasta Dish)

Ingredients

• 1 lb ground turkey or beef, browned

• 1 (16 ounce) can chicken (optional) or cubed cooked chicken breasts (optional)
• 1 lb acini di pepe pasta, no. 70 organic whole wheat pasta, cooked or 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) package old el paso mild taco seasoning

• 1 (1 ounce) package ranch dressing, dry

• 1 (32 ounce) container of progresso chicken broth
• salt, to taste
• pepper, to taste
• cayenne pepper, to taste (approx 1-2 tsp for medium heat)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Add chicken, garlic and packets of taco seasoning and ranch seasoning, cook for two minutes while stirring.

4. 4

   Stir in UNDRAINED diced tomatoes, enchilada sauce and tomato paste, cooking until liquid reduces a little.

5. 5

   Put entire meat mixture into the pot containing the drained, cooked pasta and stir.

6. 6

   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.