Ingredients: 1 can beef broth (see post above for vegan option),1 15.5-ounce can kidney beans, rinsed,Chopped cilantro (for serving),1 package dairy-free chili seasoning*,Dairy-free sour cream, guacamole, or diced avocado (for serving),2 cups uncooked elbow macaroni (gluten-free elbows, if needed),1 pound lean ground beef (see post above for vegan option),½ pound mushrooms,1 cup medium salsa,1 6-ounce can tomato paste
Instructions:
- In a food processor with a metal blade, pulse mushrooms until finely chopped (or you can mince them with a knife).In a large saucepan, brown the meat (or meat alternative) and mushrooms with the chili seasoning.In another saucepan, mix the broth, kidney beans, tomato paste, salsa and macaroni. Bring the mixture to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally.When the noodles are al dente, stir in the browned meat and mushrooms.
- Serve topped with dairy-free sour cream, guacamole, or chopped avocado and cilantro.