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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A vegetarian pasta dish. The chili and macaroni taste like down home cooking. Nice flavor and textures. Ingredients:
1 cup elbow macaroni |
2 teaspoons canola oil |
1 medium onion, diced |
1 green bell pepper, diced |
2 stalks celery, diced |
3 -4 garlic cloves, minced |
1 (28 ounce) can stewed tomatoes, undrained |
1 (15 ounce) can red kidney beans, drained |
1 (15 ounce) can whole corn, drained |
1 1/2 teaspoons chili powder |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Cook macaroni until al dente, about 6 minutes, and drain.
2. In a large saucepan, heat oil and add the onion, bell pepper, celery, and garlic and cook for about 7 minutes, stirring occasionally.
3. Stir in all the remaining ingredients and bring to a simmer.
4. Reduce heat to medium-low and cook for 15 minutes.
5. Add the macaroni and cook for 5 minutes over low heat.
6. Remove from heat and let stand 5-10 minutes before serving.
7. Serve with warm cornbread if desired.
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