1 lb. ground beef, 95% lean or ground turkey
1 onion diced
1 green bell pepper diced
1 can of sliced stewed tomatoes (undrained)
1 can of dark kidney beans (undrained)
1 can of light kidney beans (drained)
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
½ teaspoon cayenne powder
1 teaspoon garlic powder
2 tablespoons of extra virgin olive oil

Equipment needed:
Dutch oven or crockpot
Ladle for serving

Brown ground beef/turkey with diced onion and green bell pepper in oil until meat is cooked and is no longer pink. Add stewed tomatoes, beans, (corn if desired) and spices to the pot. Stir until fully combined. Bring to boil then cover and reduce to simmer for 20 minutes. Cook elbow pasta according to directions and set aside. Best if served with elbow pasta, cheddar cheese, and oyster crackers.


  • Serve with raw onions, corn, elbow pasta, cheddar cheese, oyster crackers and/or cornbread.
  • Want to spice it up a bit? Add a few dashes of Louisiana® Hot Sauce, Tabasco® Pepper Sauce, red pepper flakes or use jalapeno or poblano peppers instead of green bell peppers.
  • Try using black beans, chili beans or pinto beans.