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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Serve this with corn bread sticks or corn chips. Ingredients:
4 tbsps (1/2 stick) butter |
1 large onion, chopped |
1 large green bell pepper, seeded and chopped |
1 garlic clove, minced |
2 lbs pre-made homemade meatballs |
2 16oz cans diced tomatoes |
3 16oz dark red kidney or pinto beans |
1 tsp ground cumin |
1 tbsp chili powder |
1/2 tsp black pepper |
salt, to taste |
1 46oz can tomato juice |
water, as needed |
1 cup elbow macaroni |
Directions:
1. In an 8-qt stockpot, saute onions and bell pepper until tender, about 5 or 10 minutes. Stir in the minced garlic and cook just until the fragrance starts coming up.
2. Immediately add remaining ingredients, except macaroni, and bring to a boil.
3. Reduce heat to medium low and cover; simmer for about 30 minutes for flavors to meld.
4. Add macaroni and continue cooking for another 8 to 10 minutes, or until pasta is done.
5. Adjust seasonings and serve.
6. NOTE: *Homemade Meatballs
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