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Mothers #1 Vegetarian Chili

  • 6servings
  • 130minutes
  • 413calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (15 ounce) cans stewed tomatoes

  2. 1 (15 ounce) can kidney beans , rinsed, and drained

  3. 1 (15 ounce) can pinto beans , liquid reserved

  4. 1 onion , chopped

  5. 1 green bell pepper , chopped

  6. 1 tablespoon chili powder

  7. 1 (7 ounce) package elbow macaroni

  8. 1/4 cup butter , sliced

  9. 1 tablespoon oregano

  10. 1 teaspoon basil

  11. 1 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. In a4 or 5 quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder,pepper, oregeno, basil, and 1 cup of water.

  2. Cover and cook on low for 4-5 hours, or on high for 2 hours.

  3. Cook macoroni, according to package directions, drain and stir butter into hot macoroni.

  4. Fold into chili.

  5. If desired, top each serving with shredded cheddar cheese.

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