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Cheesy Macaroni Chili

    2 tablespoons oil
    1 medium onion, chopped
    1 green bell pepper, seeded and diced
    2 celery ribs, chopped
    3 cloves garlic, minced
    1 (28-ounce) can stewed tomatoes
    1 (15-ounce) can kidney beans, drained
    1 1/2 cups frozen corn
    2 teaspoons ground cumin
    1 1/2 teaspoons chili powder
    1 1/2 teaspoons crushed dried oregano
    3/4 teaspoon salt
    1/2 teaspoon ground black pepper
    1 cup elbow macaroni
    3/4 cup shredded Monterey Jack cheese

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

    Makes 4 servings

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