Cajun Chili with Pasta (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound package macaroni pasta | For vegan: use vegan pasta |
| 2 pounds meatless turkey, beef or chicken crumbles | |
| 1 cup onion | Washed, peeled and diced |
| 2 cloves garlic | Washed, peeled and minced |
| 2 tablespoons oil | |
| 2 (14-1/2 oz.) cans Cajun style stewed tomatoes | No added salt variety |
| 1 (15 oz.) can tomato sauce | No added salt variety |
| 3 tablespoons chili powder | |
| 1 tablespoon ground cumin | |
| 1 tablespoon paprika | |
| 1/2 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to directions on the package. | |
| 2 | Drain. | |
| 3 | In a large saucepan over medium heat, cook and stir turkey, onion and garlic in oil until turkey is heated. | Meat must reach 145 degrees. |
| 4 | Add remaining ingredients except pasta; mix well. | |
| 5 | Bring to boil and reduce heat and simmer covered 45 minutes. | |
| 6 | Stir pasta into chili; heat thorough. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
