Hot Chili Macaroni
Why I Love This Recipe
Ingredients You'll Need
2 quarts water
1 cup elbow macaroni
1 tbsp. canola oil
1 medium yellow onion, diced
1 green pepper, seeded and chopped
2 slalks celery, chopped
4 cloves garlic, minced
1 28 oz. can stewed or diced tomatoes
1 15 oz. can kidney beans, rinsed and drained
1 11 oz. can corn kernels, drained
1 1/2 tbsp chili powder
2 tsp diced oregano
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt to taste
Directions
In a large saucepan, bring the water to a boil over medium-high heat. Add the macaroni; stir, and return to boil. Cook over medium-high heat until cooked al dente, about 6-8 minutes. Drain. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes. Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper and salt, and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally. Mix in the cooked macaroni and cook for 5 more minutes over low heat. Remove from heat and let stand for about 5 minutes before serving.
