Chili Pasta
4 ounces macaroni
1 tablespoon butter
1 green bell pepper, chopped
1 onion, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can chili with beans
1 teaspoon salt
1 teaspoon ground black pepper
-
In a large pot of boiling salted water cook macaroni past until al
dente. Drain well. -
Meanwhile, in a large skillet melt the butter or margarine and add
chopped green bell pepper and chopped onion. Cook vegetables until
tender. Add chili beans, corn, salt and pepper. Simmer on low heat
for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on
low 5 minutes. -
Serve warm.