Recipe by Dr. Neal Pinckney
Submitted by Mom2Alexis
One of two pasta recipes we use on the menu at the school where I work. The students really like them.
A colorful dish with a wonderful aroma, delights meat lovers, too.
1 onion, chopped
1 green bell pepper — chopped
2 cloves garlic — minced
2 Tbsp. chili powder*
½ tsp salt
½ tsp cumin
1 can tomatoes
1 can kidney beans
1 can corn or 1½ cup frozen corn
8 oz whole wheat elbow macaroni or other pasta
hot sauce to taste
Sauté onion, green pepper, garlic, chili powder, salt, and cumin until vegetables are tender. Stir in tomatoes, breaking with spoon. Add kidney beans and corn; bring to boil. Reduce heat and simmer 15 minutes, stirring occasionally. Toss with elbows.
* The amount of chili powder does not make this dish hot, and should be added even by those who don’t like spicy foods.
Regular chili powder is quite mild. It is a mix of oregano, cumin, garlic, spices and small amount of pepper. For those who like it hotter, add cayenne pepper or hot sauce.
4 servings, each: Calories 446, Fat 1.92 g. (4%cff), Carbohydrate 95.39 g., Protein 17.68 g.