Meatless Chili Mac

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 cups water
• 1-1/2 cups uncooked elbow macaroni
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 4 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 cup fat-free sour cream

1. In a Dutch oven, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, salt and cumin.
2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream.

onion, green pepper, olive oil, garlic, water, elbow macaroni, chili beans, great northern beans, tomatoes, tomato sauce, chili powder, salt, ground cumin, sour cream

Taken from www.tasteofhome.com/recipes/meatless-chili-mac/ (may not work)