Hot Chili Macaroni
From: Karen C. Greenlee

Serving Size: 6

• 2 quarts water
• 1 cup elbow macaroni
• 1 tablespoon canola oil
• 1 medium yellow onion -- diced
• 1 green pepper -- seeded & chopped
• 2 stalks celery -- chopped
• 4 cloves garlic -- minced
• 1 28 oz can stewed or diced tomatoes
• 1 15 oz can kidney beans -- rinsed & drained
• 1 11 oz can corn kernels -- drained
• 1 1/2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt or to taste

In a large saucepan, heat the oil over medium-high heat.
Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes.
Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer.
Cook over medium-low heat for 15 minutes, stirring occasionally.
Mix in the cooked macaroni and cook for 5 more minutes over low heat.
Remove from heat and let stand for about 5 minutes before serving.