Mothers #1 Vegetarian Chili

This is so good, this is a hand-me-down family recipe.

• Ready In: 2 hrs 10 mins
• Serves: 6-8
• Yields: 6-8 bowls

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.