Cheesy Macaroni Chili
This vegetarian chili is so hearty and flavorful, no one will miss the meat!
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 kernels
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
- 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.