Mothers #1 Vegetarian Chili |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is so good, this is a hand-me-down family recipe. Ingredients:
2 (15 ounce) cans stewed tomatoes |
1 (15 ounce) can kidney beans, rinsed, and drained |
1 (15 ounce) can pinto beans, liquid reserved |
1 onion, chopped |
1 green bell pepper, chopped |
1 tablespoon chili powder |
1 (7 ounce) package elbow macaroni |
1/4 cup butter, sliced |
1 tablespoon oregano |
1 teaspoon basil |
1 teaspoon black pepper |
Directions:
1. In a4 or 5 quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder,pepper, oregeno, basil, and 1 cup of water.
2. Cover and cook on low for 4-5 hours, or on high for 2 hours.
3. Cook macoroni, according to package directions, drain and stir butter into hot macoroni.
4. Fold into chili.
5. If desired, top each serving with shredded cheddar cheese.
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