Hot Chili Macaroni

Course : Pasta
Serves: 6
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2 quarts water
1 cup elbow macaroni
1 tablespoons canola oil
1 medium yellow onion -- diced
1 medium green pepper -- seeded and chopped
2 stalks celery -- chopped
4 cloves garlic minced
28 ounces stewed or diced tomatoes
15 ounces kidney beans -- rinsed and drained
11 ounces corn kernels -- drained
1 1/2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt or to taste

Preparation / 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.

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