Chili Mac

Ingredients

• 1 teaspoon ancho chili powder 
• 1 teaspoon pepper black freshly ground
• 2 cups beans red canned rinsed drained
• 1 pound crimini mushrooms finely chopped
• 2 tablespoons garlic fresh minced
• 2 cups bell pepper green chopped
• 4 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 20 ounces pd of ground turkey 
• 1 teaspoon kosher salt 
• 4 cups tomatoes 
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 2 teaspoons oregano dried
• 12 ounces soup noodles uncooked
• 1 cup cheddar cheese shredded extra-sharp
• 1 teaspoon paprika smoked

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil
• microwave
• glass baking pan

Directions

1. Preheat oven to 35
2. Cook pasta in boiling water until almost al dente.
3. Drain.
4. Combine pasta and beans in a large bowl.
5. Heat a large skillet over medium heat.
6. Add oil to pan; swirl to coat.
7. Add onion, garlic, and mushrooms to pan; cook 11 minutes or until liquid almost evaporates.
8. Add turkey; cook 5 minutes or until done, stirring to crumble.
9. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil.
10. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese.
11. Bake at 350 for 10 minutes or until cheese melts, or follow freezing instructions.
12. TO FREEZE: Spoon half of unbaked mixture into a 2-quart glass baking dish (such as a Ziploc Versa
13. Glass large square container). Cover with lid; freeze up to 2 months.
14. Remove lid; place casserole in microwave. Microwave at 30% power 30 to 40 minutes (or on defrost setting for 75 pounds).
15. TO REHEAT: Cover casserole with foil; bake at 400 for 20 minutes or until a thermometer inserted in center registers 160.