Ingredients
1 package (20 ounces) lean ground turkey3 celery ribs with leaves, chopped1 large green pepper, chopped1 large onion, chopped2 garlic cloves, minced1 can (46 ounces) tomato juice1 can (11-1/2 ounces) V8 juice2 cans (8 ounces each) tomato sauce2 tablespoons brown sugar2 tablespoons chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon pepper1 bay leaf1 cup uncooked elbow macaroni2 cans (16 ounces each) kidney beans, rinsed and drainedOptional toppings: sour cream, shredded cheddar cheese, thinly sliced green onions and ripe olives
Preparation
In a Dutch oven, cook the turkey, celery, green pepper, onion and garlic over medium heat until meat is no longer pink. Add the juices, tomato sauce, brown sugar, seasonings and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook macaroni according to package directions; drain. Add beans and macaroni to turkey mixture; heat through. Discard bay leaf before serving. Garnish servings with toppings of your choice.
