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Cheesy Macaroni Chili




Source of Recipe


Cooks Recipes.com


Recipe Introduction


This vegetarian chili is so hearty and flavorful, no one will miss the meat!



List of Ingredients




-2 tablespoons oil
-1 medium onion, chopped
-1 green bell pepper, seeded and diced
-2 celery ribs, chopped
-3 cloves garlic, minced
-1 (28-ounce) can stewed tomatoes
-1 (15-ounce) can kidney beans, drained
-1 1/2 cups frozen corn
-2 teaspoons ground cumin
-1 1/2 teaspoons chili powder
-1 1/2 teaspoons crushed dried oregano
-3/4 teaspoon salt
-1/2 teaspoon ground black pepper
-1 cup elbow macaroni
-3/4 cup shredded Monterey Jack cheese


Recipe



-Heat a large, heavy pot over medium-high heat.
-Add oil and sauté the onion, bell pepper, celery and garlic until onion is translucent and vegetables are tender.
-Stir in the tomatoes, beans, corn, cumin, chili powder, oregano, salt and black pepper.
-Bring to a boil, cover and reduce heat.
-Cook for 15 minutes, stirring occasionally.
-Meanwhile, cook macaroni according to package directions; drain.
-Stir cooked macaroni into the pot and cook for 3 to 4 minutes over low heat, uncovered.
-Remove from heat and fold in cheese, adjust seasonings if desired.
-Let stand 5 to 10 minutes before serving.
**Makes 4 servings.