1 (15 oz can) chickpeas, rinsed, drained
1 (15 oz can) red kidney beans, rinsed, drained
2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained
1 (8 oz can) tomato sauce
1 cup finely chopped onion
1/2 cup chopped green pepper
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
2 minced garlic cloves
1 cup dried wagon wheel macaroni or elbow macaroni
1/2 cup reduced-fat cheddar cheese

In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.

Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional.

Submitted by: Sherry Monfils