Marvelous Macaroni Chili

Miss Annie's Note:

A vegetarian pasta dish. The chili and macaroni taste like "down home" cooking. Nice flavor and textures.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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 ½ teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• ½ 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.

Reviews

[Musical Joy]

Terrific! I've been looking for some hearty vegetarian dishes and this did the trick. I make Macaroni goulash a lot and my family liked this better. Didn't miss the meat at all. I did as Annie suggested and made cornbread to accompany the dish. To the chili, I added some Hungarian paprika to spice it up a bit, and about 2 TBLS. ketchup. I only had a 14.5 oz. can of tomatoes, so I added 2 chopped fresh tomatoes and about one can of water. Thanks for the great recipe.

[Alecia]

This was a great and hearty meal. The macaroni was a good contrast in texture. It will be added to our favorite recipies.

[bbbrenda]

I thought it was Great,,and Filling also, I did add some shredded chedder "lite" cheese on the top of each serving..gave it a little more zing..