Thursday, April 21, 2011

Chili-Mac Recipe (Dairy Free, Gluten Free, Soy Free, Rice Free)

1 pound ground beef
3/4 cup chopped onion
1  15 1/2 oz can red kidney beans, rinsed and drained
1  8oz can tomato sauce
1  14.5 oz can diced tomatoes
2 cups of Quinoa Elbow Macaroni (organic section in the grocery store)

1 cup water
1  4oz can diced green chili peppers, drained
2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt

Cook meat and onions in skillet until brown and onions tender. Stir in all ingredients. Bring to boil. Reduce heat. Simmer, covered, about 20 mins or till macaroni is tender, stirring often. Sprinkle with goat cheese, if desired.

1 comment:

  1. Oh yum! I love the Ancient harvest elbow macaroni, they're the best.