1 1/2 c uncooked macaroni
1 green pepper
1 onion
1 garlic clove, minced
1 t cumin
2 t chili powder
1/2 t salt
1 can beans
1 can diced tomatoes undrained
Cheese for topping
Saute onion and green pepper in olive oil until soften some. Add garlic last minute or two of cooking. Add cumin, chili powder and salt. Saute a minute or two more. Add beans and tomatoes and let simmer while pasta is cooking. Before starting veggies, boil water and cook macaroni according to package directions. Once cooked add to "chili". Top with cheese.
**Note-You can keep the chili and mac separate in case we wanted to use them differently for leftovers.
**Note-I think this is a great recipe for nights when you haven't planned anything and need to use up leftovers. You could easily adapt this recipe for what you have on hand: ground beef, other veggies, etc.
A Slow Cooker Thanksgiving
4 months ago
No comments:
Post a Comment