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For more heat, substitute a spicier-infused olive oil. Adapted from tasteofhome.com
In a Dutch oven, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add balsamic, stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, cumin and salt.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream.
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