Hot and steaming, this Chili Mac is a comforting meal for a cold winter night. This recipe has a lot of veggies incorporated, and is gluten-free, as always. There is a bit of zip to it, so feel free to put in less chili powder or a more mild salsa if you want it tamed down.
- 2 cups cooked gluten-free rotini or macaroni I often use corn noodles for this such as Sam Mills brand
- 1 lb lean ground beef
- 2 stalks celery, sliced
- 1/4 cup diced onion
- 1/4 cup diced sweet pepper frozen bits work great, or 4 baby peppers
- 2 cups cooked pinto beans
- 2 cups tomato juice, crushed tomatoes, or sauce I used 1 pint of home-canned
- 2 Tablespoons salsa I used home-canned and it had quite a bit of zip, so this could be adjusted to taste
- 1 Tablespoon chili powder I used medium heat
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Brown the hamburger, onion, celery and peppers in a large frying pan until the meat is no longer pink and the vegetables are softening. Add the spices, tomato juice, beans, salt and pepper and simmer for 2-3 minutes. Slip the cooked noodles into the mixture, stir gently to not break the noodles up, and let the casserole simmer for an additional 2-3 minutes to meld the flavors together. Remove from heat. Serve immediately. Cheese can be sprinkled on top if desired.