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Carole's Chili Mac Recipe

Recipe by: Carole Moritz

"This is a vegetarian version with added pasta for those pasta lovers. I love the taste of the cumin in this recipe."

Directions

1Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 10 to 12 minutes. Drain.
2Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell peppers, and garlic in the hot oil until onion is softened, 5 to 10 minutes.
3Mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into onion mixture; bring to a boil. Add kidney beans, black beans, and corn; reduce heat to low, cover skillet, and simmer chili for 30 minutes.
4Stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes; top with Cheddar cheese and green onions to serve.

Footnotes

Cook's Note:
This will yield 6 servings as a main course with a salad and garlic bread. Or, as part of a potluck dinner, could yield up to 10 servings depending on the amount of food in total.

Ingredients