Kell's chili Macaroni Cheese.

Chili Macaroni Cheese

You will need

2 tbsp oil
1 medium onion chopped
1 green capsicum diced
2 celery stalks chopped
3 cloves garlic, minced
300g stewed tomatoes
1 450g can kidney beans, drained
1 1/2 cups corn kernels
2 teaspoons ground cumin
5 or 6 chilies to taste, chopped fine
1 1/2 teaspoons minced oregano
salt to taste if you must
1/2 teaspoon ground black pepper
1 cup elbow macaroni
3/4 cup shredded vintage cheese

• · preheat a large, heavy based pot on medium/high heat
• · add oil
• · saute onion, capsicum, celery and garlic until onion is translucent
• · stir in tomatoes, beans, corn, cumin, chilies, oregano, salt and black pepper
• · bring to the boil
• · reduce heat, put a lid on the pot
• · simmer for 15min, stir occasionally
• · cook macaroni, drain
• · stir cooked macaroni into the pot
• · just simmer for 5 min over low heat uncovered
• · remove from heat
• · fold in cheese
• · let stand 5-10 min
• · serve
• – makes 4