I always think of my maternal grandmother when I make this. She used ground beef, but I prefer a vegetarian version of my own.
1 cup diced onion
2 Tablespoons of oil
1 cup diced red bell pepper (or green if you like)
2 cups tomato sauce (or leftover fresh salsa or chopped fresh tomatoes)
1 Tablespoon ground dried chili spice
2 Tablespoons ground pasilla chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
2 Tablespoons Lea & Perrins Worcestershire Sauce (gluten free) *optional
1 teaspoon up to 1 Tablespoon chipolte sauce (depending on how much heat you like)
4 cups cooked pinto beans, drained
2 cups (dry) Tinkyada macaroni noodles & then prepared according to directions
Saute the onions in the oil until they are golden brown. Add the red bell pepper and saute until soft, about 2 minutes. Add the tomato sauce and all the spices. Heat until it bubbles and then add the beans. (Now would be the time to put the macaroni noodles into the boiling water to cook.) Heat through and let the beans thicken the sauce, about 10 minutes. Add the drained noodles to the beans, stir and serve.
Tastes great topped with anything that you like to eat on chili; chopped onions, chopped tomatoes, fresh cilantro, etc.
I also leave out the macaroni for just plain chili beans, but the noodles are a favorite addition.