INGREDIENTS:
2 cups uncooked elbow macaroni
30 ounces canned chili with beans (I use the no bean hormel because I LIKE staying in the house after dinner)
12 ounces whole kernel corn, drained
1 tablespoon butter
1 small green bell pepper, chopped
1 small onion, chopped
1 teaspoon seasoned salt
1/8 teaspoon black pepper
2 cups shredded cheddar cheese
PREPARATION:Cook macaroni; drain. In large skillet, melt butter. Add green pepper and onion. Cook until tender. Do not brown. Add chili, corn, seasoned salt and pepper. Simmer on low heat, 5 minutes. Stir in cooked macaroni; top with shredded cheese. Cover and heat on low for 5 minutes.
no, not leaving...just not doing any photosets for a while. the past three i've put in for were declined, so I think I'm gonna just regroup and maybe someday a staff photographer will actually get a hold of me. . and by the way, that veggie chili looks EFFING AMAZING!