Ingredients
- 8 oz. whole-wheat pasta
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 Tbsp. chili powder, or to taste
- ½ tsp. salt
- ½ tsp. cumin
- 1 (14.5 oz.) can low-sodium whole tomatoes
- 1 (19 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) can corn, drained
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Instructions
- Cook pasta according to package directions.
- While pasta cooks, sauté onion, green pepper, garlic, chili powder, salt, and cumin until vegetables are tender (3-5 minutes).
- Stir in tomatoes, breaking slightly with spoon. Add kidney beans and corn and bring to boil. Reduce heat and simmer until hot through (15 minutes).
- Toss with cooked pasta to serve.