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.