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

In 4 or 5 quart slow cooker, combine tomatoes, kidney beans and 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 butter into hot macaroni. Fold into chili.

Serve with shredded cheddar cheese.