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CHILI: Vegetarian Chili with Pasta

Source of Recipe

Better Homes and Gardens


List of Ingredients

1 can garbanzo beans (15 ounce) rinsed and drained
1 can red kidney beans (15 ounce) rinsed and drained
2 cans diced tomatoes (14 1/2 ounce)
1 can no salt added tomato sauce (8 ounce)
1 large onion, finely chopped (1 cup)
1/2 cup chopped green bell peppers, or chopped yellow sweet peppers
2 cloves garlic, minced
2 teaspoons chili powder (2 to 3)
1/2 teaspoon dried oregano, crushed
1/8 teaspoon ground red pepper, optional
1 cup elbow macaroni, or wagon wheel pasta
Shredded cheddar cheese, optional


Recipe

In a 3 1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans, undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder, oregano, and ground red pepper, if desired.

Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Cook pasta according to package directions; drain. Stir cooked pasta into bean mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese. Serves 6-8

NOTES:
Be sure to finely chop the onion so it’s completely cooked by the time you're ready to dish up bowls of this family-style supper.