Meatless Chili and Pasta

• 8 ounces pasta, elbow macaroni uncooked
• 1 each green bell peppers chopped
• 1 each onions chopped
• 2 cups kidney beans, canned
• 1/2 cup corn frozen or canned
• 1 cup tomatoes canned
• 1/2 teaspoon black pepper freshly ground
• 1/2 cup cheddar cheese grated

1. Place elbow macaroni in 2 quart casserole.
2. Cover with hot tap water.
3. Microwave at high for 5 to 6 minutes, then at medium for 6 minutes.
4. Set aside until macaroni is al dente.
5. Drain.
6. Add remaining ingredients except cheese.
7. Cover with lid or plastic wrap and microwave at high for 10 minutes, then at medium for 10 minutes OR continue cooking on the stove top until heated through.
8. Sprinkle with cheese and let stand until cheese is melted.

pasta, green bell peppers, onions, kidney beans, corn frozen, tomatoes, black pepper, cheddar cheese

Taken from recipeland.com/recipe/v/meatless-chili-pasta-33033 (may not work)