Ingredients:
2 tablespoons olive oil
1 medium yellow onions, chopped
1 medium green bell peppers, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (16 ounce) cans kidney beans, drained and rinsed
1 (10 ounce) frozen whole kernel corn, thawed ( Del Monte preferred)
2 (16 ounce) cans low-sodium tomatoes, with liquid and chopped
1 (8 ounce) packages macaroni, uncooked ( Ronzoni Whole Wheat pasta)
1 (4 ounce) packages low-fat monterey jack cheese, shredded
Directions:
In a dutch oven, cook the macaroni per the pkg; drain and set aside.
In a large skillet, heat the oil on med-high; add the onion, green pepper, garlic, chili powder and cumin.
Saute 5 min or until tender; then add the kidney beans, corn and tomatoes (with liquid).
Bring this mixture to a boil, then immediately reduce heat to low and simmer, stirring often, for 15 minutes.
Then add this mixture to the cooked and drained macaroni and toss well, to combine.
Either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.