Casseroles, Vegetables

Meatless Chili Mac

  • 1 Tablespoon Oil
  • 1 Large (1 cup) Onion, chipped
  • 1 medium (1 cup) Green pepper, chopped
  • 1 clove Garlic, minced
  • 1 can (15.5 oz) Chili beans
  • 1 can (15.5 oz) Great Northern beans rinsed, drained
  • 1 can (14.5oz) Diced tomatoes, undrained
  • 1 can (8 oz) Tomato sauce
  • 4 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Salt
  • 2 cups Water
  • 2 cups Elbow macaroni, uncooked

    • Heat oil in dutch oven over medium heat. Add onion, green pepper and garlic; cook and stir until tender, about 3 minutes.

    Add remaining ingredients, bring to aboil. Reduce heat to low, cover.

    Simmer15 minutes or until liquid is absorbed and macroni is tender. Stirring occasionally.

    Garnish individual servings with dollops of sour cream, if desired

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!