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Parrano Vegeroni Chili

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Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian
Servings: 
4

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