Chili Pasta Grande

• 1/4 c. green pepper, chopped
• 1/2 c. onion, chopped
• 1 (16 oz.) can tomatoes, chopped
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 pickled jalapeno pepper, chopped (about 1 Tbsp.)
• 2 tsp. chili powder
• 1/4 tsp. ground cumin
• 6 to 8 oz. mostaccioli or elbow macaroni, cooked and drained
• Pam cooking spray
• 1/2 c. fat-free sour cream (optional)

1. Spray large skillet with Pam.
2. Heat over medium heat.
3. Add green pepper and onion.
4. Cook, stirring constantly, 2 minutes. Add undrained chopped tomatoes, kidney beans, jalapeno pepper, chili powder and cumin.
5. Bring to a boil.
6. Reduce heat and simmer, stirring occasionally, 15 minutes.
7. Toss with cooked macaroni. Garnish with sour cream, if desired.
8. Serve with bread sticks, Mexican cornbread or cornsticks and a salad.
9. Ole.
10. Serves 4 to 6.

green pepper, onion, tomatoes, kidney beans, jalapeno pepper, chili powder, ground cumin, mostaccioli, spray, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356382 (may not work)