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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, chickpeas, kidney beans, tomato sauce, onion, bell pepper, chili powder, garlic, oregano and cayenne. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
To serve, cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.