Cheesy Macaroni Chili

2 tbs oil
1 medium onion, chopped
1 green bell pepper, seeded and diced
2 celery ribs, chopped
4 cloves garlic, minced
1 can tomatoes, stewed
1 kidney beans, drained
1½ cups frozen corn
2 tsp ground cumin
1½ tsp chili powder
1½ tsp crushed dried oregano
¾ tsp salt
2 tsp ground black pepper
1 cup elbow macaroni
¾ cup shredded Monterey Jack cheese

How to cook:

1.   Heat a large, heavy pot over medium-high heat. Add oil and sauté the onion, bell pepper,    celery and garlic until onion is translucent and vegetables are tender. Stir in the tomatoes, beans, corn, cumin, chili powder, oregano, salt and black pepper. Bring to a boil, cover and reduce heat. Cook for 15 minutes, stirring occasionally.

2.   Meanwhile, cook macaroni according to package directions; drain.

3.   Stir cooked macaroni into the pot and cook for 3 to 4 minutes over low heat, uncovered. Remove from heat and fold in cheese, adjust seasonings if desired. Let stand 5 to 10 minutes before serving.

Chili Pasta

2 tbs olive oil
1 medium onion, finely diced
2 red bell pepper, finely diced
2 bananas, sliced
¼ cup pineapple juice
2 cups orange juice
4 tbs lime juice
¼ cup parsley, chopped
8 chilies chopped
¼ cup Parmesan cheese
2 tsp butter
500g fettuccine
3 tsp black pepper

How to cook:

1.   In a large sauce pan, heat the oil and sauté the onion and red pepper in it over medium heat for about 4 minutes.

2.   Add the bananas, pineapple and orange juice. Simmer over medium heat for 5 minutes until the bananas are soft. Remove from heat.

3.   Add the lime juice, parsley, Hungarian cherry chilies and 3 tbs of the Parmesan cheese. Mix well.

4.   Cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put into a stainless steel bowl.

5.   Add the spicy mixture, butter and mix well. Season with salt and pepper to taste and garnish with the remaining grated Parmesan cheese.

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