Slow Cooker Vegetable Chili
Serving Size / Yield
6-8 servings
Ingredients
- two 15-oz. cans stewed tomatoes
- one 15-oz. can kidney beans, rinsed and drained
- one 15-oz. can pinto beans, liquid reserved
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 Tbs. chili powder
- one 7-oz. pkg. elbow macaroni
- 1/4 C. butter, sliced
Directions
In a 4- to 5-quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder, and 1 cup water. Cover and cook on low for 4-5 hours or on high for 2 hours. Cook macaroni according to package directions, drain, and stir butter into hot macaroni. Fold into chili. Serve.
