All Recipes Best Recipe Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Ingredients

2 cups whole wheat elbow macaroni 2 teaspoons olive oil 1 small onion, chopped 2 green bell peppers, chopped 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, undrained 1 (8 ounce) can tomato sauce 1 tablespoon hot pepper sauce, or to taste 2 teaspoons chili powder, or more to taste 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon ground black pepper 1 (15 ounce) can white kidney beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed 1 (12 ounce) can whole kernel corn, drained ¾ cup shredded reduced-fat Cheddar cheese 2 tablespoons chopped green onion, or to taste

Nutrition Info

316.3 calories carbohydrate: 55.5 g cholesterol: 3 mg fat: 4.4 g fiber: 13.7 g protein: 17.5 g saturatedFat: 1.2 g servingSize: - sodium: 1111.6 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Bring 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.
Heat 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.
Mix 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.
Stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes, top with Cheddar cheese and green onions to serve.

6 servings

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