Slow Cooker Chili Pasta

Cook this delicious chili pasta in one of our fantastic energy saving Hamilton Beach Slow Cookers for an easy weeknight dinner!

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3.5kg lean ground turkey
• 2 tins mild diced tomatoes
• 1 tin crushed tomatoes
• 1 tin kidney beans, rinsed and drained
• 1 jar tomato sauce (passata)
• 1 sachet chili seasoning
• 1 tsp salt
• 1 tsp coarse black pepper/li>
• 1 box cavatappi pasta, cooked
• 200g shredded cheddar cheese

Method

1. In a large skillet over medium-high, heat the oil.
2. Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground turkey, cooking until browned, about 6 minutes. Drain fat if necessary.
3. Add meat mixture to slow cooker crock with tomatoes sauce (passatta), crushed tomatoes, kidney beans, tomato sauce, green chilies, chili seasoning, salt and black pepper.
4. Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
5. Stir in cooked pasta and 1 cup shredded cheese before serving. Let stand on WARM for 15 minutes. Sprinkle with remaining cheese, if desired.