Parrano Vegeroni Chili
|Canned black beans||16 Ounce, drained, rinsed (1 Can)|
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|Canned kidney beans||15 Ounce, drained and rinsed (1 Can)|
|Canned white beans||15 Ounce, drained, rinsed (1 Can)|
|Canned diced tomatoes||14 Ounce (1 Can)|
|Canned tomato paste||8 Ounce (1 Can)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped red onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||1⁄2 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Elbow macaroni||3⁄4 Cup (12 tbs)|
|Parrano cheese||1 Cup (16 tbs), shredded|
1. Add all ingredients, except the macaroni noodles and cheese, into a large crockpot. Stir to mix ingredients thoroughly.
2. Turn crockpot setting to low for 6 – 8 hours.
3. Add macaroni noodles 15 minutes before serving. The noodles will cook in the liquid of the chili. Once noodles are cooked add the Parrano cheese and stir to combine.
4.Serve in bowls with a dollop of sour cream.
This recipe was contributed by Parrano. To learn more information about Parrano visit www.diarydial.com.