Vegetarian Chili with Pasta

Ingredients:

1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
2 14 1/2-ounce cans diced tomatoes
1 8-ounce can tomato sauce
1 large onion, finely chopped (1 cup)
1/2 cup chopped green or yellow sweet pepper
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1/2 teaspoon dried oregano, crushed
1/8 teaspoon ground red pepper (optional)
1 cup wagon wheel pasta or elbow macaroni
Shredded cheddar cheese (optional)

Directions:

In a 3 1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans, undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder, oregano, and ground red pepper, if desired.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
Cook pasta according to package directions; drain. Stir cooked pasta into bean mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese.


Makes 4-6 Servings
Prep Time: 20 min
Cook Time: 4-5 hr

Added On: 2005-11-06
Submitted By: Kelly R.

Filed under the following categories:
¬ Vegetable ¬ Beans ¬ Dinner ¬ Vegetarian ¬ Crockpot