Vegetarian Chili II

Vegetarian Chili 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 Cheddar cheese 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. Sprinkel with cheese.

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 * Catsrecipes Y-Group