1-15 ounce can gluten-free chili
1 cup gluten-free elbow pasta
1/4 cup Cheddar cheese, grated
Cook pasta according to package instructions. Heat chili in a sauce pan and add drained pasta. Stir and cook over low heat until heated through. Spoon into bowls and top with grated cheese.
Try Eden Organic Chili or Amy's Organic Chili with Tinkyada pasta elbows