Vegan Skillet Pasta
1 medium chopped onion
1 medium chopped green bell pepper
2 cloves garlic (minced)
2 tblsp chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 can tomatoes (or fresh tomatoes if you prefer!)
1 can kidney beans
1 can corn
8 ounces pasta (I prefer macaroni elbows but it is up to you)
Saute the garlic, green pepper, onion, chili powder, salt, and cumin until vegetables are tender.
Mix in the tomatoes and break in with a spoon.
Add the corn and kidney beans to the mix and bring everything to a boil.
Put on low/medium heat and simmer 15 minutes, stirring occasionally.
Toss with your pasta.