Ingredients:
1 (16 ounce) package elbow macaroni
1 pound ground turkey (or beef)
2 cans diced tomatoes
1 can kidney beans, drained & rinsed
1 tbsp vegetable oil
2-3 tsp chili powder or to taste
1 tsp cumin powder
1 tsp dried oregano
1 green bell pepper, seeded & diced
1 onion, chopped
5 cloves garlic, minced
1 tbsp salt
4 cups water
Cilantro for garnishing
Directions:
Heat a large pan with the oil over medium-high heat.
Place the onion, garlic, bell pepper, chili powder, cumin, and meat in the pan. Cook stirring to crumble the meat into small pieces. Cook until meat is browned and vegetables are softened in about 10 minutes.
Put the meat mixture, macaroni, water, tomatoes, beans and salt in the slow cooker and stir well to combine.
Cover and cook on high for 2-2 ½ hours until pasta is cooked.
Garnish with cilantro and serve.
