Meatless Chili

2 (15 ounce) cans stewed tomatoes
1 (15 ounce) can kidney beans, rinsed, drained
1 (15 ounce) can pinto beans with liquid
1 onion, chopped
1 green bell pepper, seeded, chopped
1 tablespoon chili powder
1 (7 ounce) package elbow macaroni
1/4 cup (1/2 stick) butter, sliced

In 4 quart or 5-quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder and 1 cup water.

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 hours.

Cook macaroni according to package directions, drain and stir into hot macaroni. Fold into chili.

Top each serving with shredded cheddar cheese.

Makes 4 to 6 servings.

Leave a Reply

CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.