Vegetarian Chili II

Vegetarian chili
Cheddar Cheese
 * 2 15-Oz. Cans Stewed tomatoes
 * 15 Oz. Can kidney beans, Rinsed And Drained
 * 15 Oz. Can pinto beans With Liquid
 * 1 Onion, Chopped
 * 1 Green bell pepper, Chopped
 * 1 Tbsp. chili powder
 * 1 C. water
 * 7 Oz. Pkg. Elbow macaroni
 * 1/4 C. (1/2 Stick) butter, Sliced

Combine tomatoes, kidney beans, pinto beans, Onion, bell pepper, chili powder And water in Slow Cooker. Cover And Cook on Low For 4 to 5 Hours. (can Cook on High For 2 Hours).

Cook macaroni According to Package Directions, Drain And Stir butter Into Hot Noodles. Fold Into chili. Sprinkle With Cheese.

Alternative Vegetarian chili

 * 2 15-Oz. cans stewed tomatoes
 * 2 15 Oz. cans kidney beans with liquid
 * 2 15 Oz. cans black beans with liquid
 * 1 onion, chopped
 * 2 green jalapeno peppers, chopped
 * Chili powder
 * Cumin
 * Coriander
 * Crushed Red Pepper
 * Garlic Powder
 * Optional: Cheddar Cheese
 * Optional: Shredded Mexican Cheese Blend
 * Optional: Sour Cream

Combine cans of tomatoes, kidney beans, and black beans into a large pot. Chop the onion and jalapeno peppers and add. Add a generous amount of chili powder (at least 4 or 5 tablespoons) followed by one tablespoon of cumin, one tablespoon of garlic powder, one half tablespoon of coriander, and one half tablespoon of crushed red pepper. Vary seasoning amounts to suit your tastes. Stir thoroughly and turn heat to medium high. When the chili is bubbling, reduce heat to slightly below medium and allow to cook for at least 20-30 more minutes. Serve with a topping of shredded cheese or sour cream if desired.

contributed by :

 * Catsrecipes Y-Group
 * GonzoImperial original recipe