Vegetarian Chili with Pasta

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* Exported from MasterCook *

 

Vegetarian Chili with Pasta

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 15 oz can garbanzo beans -- rinsed and drained

1 15 oz can red kidney beans -- rinsed and drained

2 14.5 oz cans diced tomatoes

1 8 oz can tomato sauce

1 large onion -- finely chopped (1 cup)

1/2 cup chopped green bell pepper

2 cloves garlic -- minced

2 teaspoons chili powder -- (2-3)

1/2 teaspoon dried oregano -- crushed

1/8 teaspoon red pepper -- (optional)

1 cup wagon wheel pasta or elbow macaroni

shredded cheddar cheese -- (optional)

 

In a 3 1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans,

undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder,

oregano, and ground red pepper, if desired.

 

Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2

to 2 1/2 hours.

 

Cook pasta according to package directions; drain. Stir cooked pasta into bean

mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese.

 

Source:

" MC Formatted by Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 440 Calories; 4g Fat (8.7% calories from

fat); 25g Protein; 79g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 207mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

NOTES : From BHG.com

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26044 0