2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly sliced kale
salt and pepper, to taste
Directions:
Cook the pasta in plenty of boiling water until tender.
Drain. Sauté onion in a large non-stick pot until translucent.
Add remaining ingredients, as well as cooked pasta.
Simmer for 15 minutes, stirring occasionally. Serve hot.
No comments:
Post a Comment