Red Veggie Stew

This dish is thick like a chili, but isn't spicy at all. An easy and hearty weekday dish, it's vegetarian if you use vegetarian worcestershire sauce, loaded with flavor, and all the veggies are RED! Make sure not to skip the cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 313 Calories

Ingredients

• 1 cup water
• 1 cup shredded Cheddar cheese
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 red bell pepper, chopped
• 2 tablespoons Worcestershire sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 cup uncooked elbow macaroni
• 2 cups vegetable stock
• ½ red onion, chopped
• 1 red potato, sliced

Recipe Instructions

Step 1

Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.

Step 2

Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.