Yield: 4 Servings
|1||Green pepper; chopped|
|2||Cloves garlic; minced|
|2 tablespoons||Chili powder|
|Or red or white wine|
|14½ ounce||Tomatoes, canned|
|16 ounces||Kidney beans, canned; rinsed and drained|
|1½ cup||Corn, frozen|
|8 ounces||Whole wheat elbow macaroni; cooked|
|Or other pasta|
|Hot sauce; to taste|
Saute onion, green pepper, garlic, chili powder, salt and cumin in water or any red or white wine until vegetables are tender. Stir in tomatoes, breaking with spoon. Add kidney beans and corn; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Toss with pasta.
¼ of recipe= 390 cal, 2.6g fat, 82g carb, 18g pro, 4.6g fiber, 5⅗ cal from fat.
Posted to Digest eat-lf.v096.n110 Date: Tue, 30 Jul 1996 03:38:40 -0700 From: schuller@... (Terry and Kathleen Schuller )