Gluten Free Chilli Beef Pasta Recipe

I have been on a journey to figure out what was wrong with my stomach and why food doesn’t always sit right. Come to find out that I cannot break down Gluten and it causes me to have indigestion and massive bloating in my stomach. After speaking with my doctor, she says that the human body was not meant to break down gluten and that we should not be consuming it.

So with that I have been trying different recipes. Here is one for this snowy gloomy day, to warm you up!

Beef Chili Pasta

Ingredients
1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked gluten-free spiral pasta
Chopped tomatoes and minced fresh oregano, optional
Directions
In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and oregano.
Nutrition Facts
1-1/3 cups (calculated without tomatoes): 312 calories, 7g fat (2g saturated fat), 47mg cholesterol, 442mg sodium, 43g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.