Combine all ingredients except pasta in a large slow cooker or stock pot. Cook on low for 5-7 hrs, stirring occasionally. Add more seasoning if desired. Add pasta about 20 minutes before ready to serve. Stir and cook until pasta is tender.
I use the oregano and basil seasoned tomatoes. We serve with sweet cornbread and a sprinkle of cheese. If you like spicy chili, you may want to double the pepper and chili powder.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 139 (37%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 52.2mg||16 %|
|Sodium 52.3mg||2 %|
|Potassium 905.1mg||24 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 22.4g|
|Protein 25.3g||36 %|
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Calories per serving: 375
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