Chili-Sauce Pasta

• 6 ounces fresh linguine
• 1 (14 1/2 ounce) can reduced-sodium stewed tomatoes
• 1 medium green pepper, cut into thin strips, about 2 inches long
• 2 tablespoons reduced-sodium tomato paste
• 3 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 (8 ounce) can kidney beans, rinsed and drained
• 1/4 cup water
• 2 teaspoons cornstarch

1. Cook pasta according to package directions except omit salt; drain.
2. Set aside and keep warm.
3. Meanwhile, in a medium saucepan combine tomatoes,
4. green pepper strips, tomato paste, chili powder, salt, garlic powder, and cumin.
5. Bring to boiling. Reduce heat.
6. Cover and simmer for 3 minutes. Stir in kidney beans.
7. Stir together water and cornstarch; add to tomato mixture.
8. Cook and stir till
9. thickened and bubbly.
10. Cook and stir for 2 minutes more.
11. Serve tomato mixture over hot pasta.

fresh linguine, tomatoes, green pepper, tomato paste, chili powder, salt, garlic, ground cumin, kidney beans, water, cornstarch

Taken from www.food.com/recipe/chili-sauce-pasta-165378 (may not work)