2 c. uncooked elbow macaroni
1 tbsp. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
2 (15 oz.) cans chili with beans
12 oz. can whole kernel corn, drained
1 tsp. salt
1/2 tsp. pepper
1 c. shredded cheddar cheese

Cook macaroni and drain. In a large skillet melt butter; add green peppers and onion and cook until tender (do not brown). Add chili, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in macaroni, top with cheese, cover and heat on low for 5 minutes. Makes 6 servings.