Macaroni and Cheese Chili
2 tablespoons oil
1 medium onion, chopped
1 green bell pepper, seeded and diced
2 celery ribs, chopped
2 cloves garlic, minced
1 28-ounce can of stewed tomatoes
1 15-ounce can kidney beans, drained
1 1/2 cups frounceen corn
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/4 teaspoons crushed dried oregano
1 teaspoon of salt
1/2 teaspoon ground black pepper
1 cup of elbow macaroni
1 cup shredded Monterey Jack cheese
Heat a large, heavy pot over medium-high heat. Add oil and sauté the onion, bell pepper, celery, and garlic until onion is translucent and vegetables are tender. Add the tomatoes, beans, corn, cumin, chili powder, oregano, salt, and black pepper, stirring to mix. Bring the chili to a boil, cover, and reduce heat while cooking 15 minutes, stirring occasionally.
Meanwhile, cook macaroni according to package directions and then drain. Stir cooked macaroni into the pot and cook for 3 to 4 minutes over low heat while uncovered. Remove from heat and gently, fold in cheese. If necessary, adjust seasonings. Let chili stand 5 to 10 minutes before serving.