15ozcanned light red kidney beans, drained and rinsed
28ozcanned diced tomatoes
15oztomato sauce
1tablespoonchili powder
1tablespoonancho chili powder
1teaspoonchipotle chili powder
2teaspoonscumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried cilantro
Pasta:
12ozdried elbow noodles
Cheese Sauce:
2tablespoonsbutter
2tablespoonsflour
1 1/2cupsmilk
1cupshredded colby jack or cheddar jack cheese (4 oz)
Directions
Brown ground turkey in skillet over medium high heat (or use multi-cooker)
Transfer to slow cooker
Add beans, tomatoes, tomato sauce and seasoning and stir to combine
Cover and cook on high for 3-4 hours or low for 6-8
Cook noodles according to package directions, ensure they are fully drained of excess water and add to cooked chili in slow cooker
Melt butter in saucepan over medium high heat
Whisk in flour until smooth
Slowly pour in milk while whisking to ensure a smooth mixture, then continue to whisk as the sauce simmers for about 3-4 minutes, becoming slightly thick
Stir in cheese until smooth and remove from heat
Pour into slow cooker and stir to combine everything
Put the cover back on and let it all sit on low or warm for about 20 minutes to thicken before serving