Hearty Vegetarian Noodle Chili

• 1 tablespoon vegetable oil
• 1 onion, peeled and chopped
• 1 tablespoon chili powder
• 12 teaspoon ground cumin
• 1 teaspoon dried oregano
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 28 ounces diced tomatoes
• 2 garlic cloves, minced
• 19 ounces black beans, drained and rinsed
• 2 cups orecchiette, cooked
• 1 cup corn kernel
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lime peel, grated

1. Heat the oil in a deep skillet set over medium heat.
2. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until the onion is softened.
3. Stir in the tomatoes and garlic.
4. Bring to a boil, stirring often to scrape up any cooked on bits.
5. Simmer for 15 minutes.
6. Stir in the beans, pasta and corn.
7. Cook for 5 minutes.
8. Stir in the parsley and lime peel.
9. Taste and adjust seasoning, if necessary.
10. Serve topped with a dollop of sour cream and shredded cheddar.

vegetable oil, onion, chili powder, ground cumin, oregano, salt, ground black pepper, tomatoes, garlic, black beans, orecchiette, corn kernel, fresh parsley, lime peel

Taken from www.food.com/recipe/hearty-vegetarian-noodle-chili-315077 (may not work)