Meatless Chili & Pasta
Yield
6 servingsPrep
10 minCook
32 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
uncooked |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 2 | cups |
kidney beans, canned
|
|
| ½ | cup |
corn
frozen or canned |
|
| 1 | cup |
tomatoes
canned |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
uncooked |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 473 | ml |
kidney beans, canned
|
|
| 118 | ml |
corn
frozen or canned |
|
| 237 | ml |
tomatoes
canned |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Place elbow macaroni in 2 quart casserole.
Cover with hot tap water.
Microwave at high for 5 to 6 minutes, then at medium for 6 minutes.
Set aside until macaroni is al dente.
Drain.
Add remaining ingredients except cheese.
Cover with lid or plastic wrap and microwave at high for 10 minutes, then at medium for 10 minutes OR continue cooking on the stove top until heated through.
Sprinkle with cheese and let stand until cheese is melted.
