3/4 pound ground turkey
2 cups cooked black beans (or 15 oz. can)
1 14-oz. can fire-roasted diced tomatoes with chiles
1 14-oz. can diced tomatoes
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 tsp oregano
2 tsp cumin
2 tsp chili powder
1 tsp salt (if using home-cooked beans instead of canned)
1/2 cup uncooked macaroni elbows (I used spelt, you can use wheat or gluten-free)
sour cream and/or Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt) or goat yogurt
Put a little olive oil in a frying pan and brown the turkey with the oregano, half the cumin, and half the chili powder. Put everything (including remaining spices) except the sour cream and macaroni into the crockpot. Cook on low for 4-5 hours. Stir in the macaroni, re-cover, and cook for 10 minutes. Stir the macaroni again and cook for another 30 minutes (or until macaroni is cooked). (If using gluten-free macaroni, you may want to allow less cooking time, since some of the rice pasta cooks really quickly).
Serve with the sour cream/goat fresh cheese/goat yogurt.