Submitted by: Susan Voisin (adapted from Debra Wasserman’s Simply Vegan)

This recipe is great because it doesn’t require any ingredients you can’t get at a regular grocery store. Even meat eaters like this one, and it’s very hearty.

2 cups elbow macaroni
4 cups water
1 onion, chopped
1-2 tablespoons water
1 15-ounce can tomato sauce
1 15-ounce can water
4 teaspoons chili powder
salt and pepper to taste
10-ounce box frozen corn
19-ounce can kidney beans, drained (or 2 cups cooked kidney beans)
1-3 tbsp. nutritional yeast

Cook pasta in water until tender. Drain. Sauté onion in a large, non-stick pot, adding water as necessary. Add remaining ingredients, as well as cooked pasta. Simmer 15 minutes, stirring occasionally. Serve hot.

4-6 servings

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