Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        water
   1      cup           elbow macaroni
   1      tablespoon    canola oil
   1      medium        yellow onion -- diced
   1                    green pepper -- seeded & chopped
   2      stalks        celery -- chopped
   4      cloves        garlic -- minced
   1      28 oz can     stewed or diced tomatoes
   1      15 oz can     kidney beans -- rinsed & drained
   1      11 oz can     corn kernels -- drained
   1 1/2  tablespoons   chili powder
   2      teaspoons     dried oregano
   1      teaspoon      ground cumin
     1/2  teaspoon      freshly ground black pepper
     1/2  teaspoon      salt or to taste

Preparation:

In a large saucepan, bring the water to a boil over medium-high heat. Add the macaroni, stir, and return to boil. cook over medium-high heat until cooked al dente, about 6-8 minutes. Drain. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, for about 7 minutes. Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper, and salt, and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally. Mix in the cooked macaroni and cook for 5 more minutes over low heat. Remove from heat and let stand for about 5 minutes before serving.