Vegetarian Chili (45-60 min)
(yields about 5 servings; serving size is about 1 cup)

• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 medium celery stalk, chopped
• 1 (28 oz) can tomatoes, undrained
• 1 Tbsp chili powder
• 1 tsp cumin (optional)
• 1 (16 oz) can kidney beans (drain and rinse to remove added salt)
• 1/2 cup uncooked macaroni or rice
• 1/2 cup shredded cheese

Directions:
1. Heat oil in a heavy 2 1/2 quart saucepan, then add onion, green pepper and celery. Sauté until tender, but not brown.
2. Add tomatoes, chili powder and cumin, and simmer uncovered about 30 minutes.
3. Add kidney beans and uncooked macaroni or rice.
4. Simmer 12-13 minutes, stirring frequently, or just until macaroni or rice is tender.
5. Sprinkle with cheese.

Developed by University of NH Cooperative Extension.