Chili Orecchiette Pasta

• 6 cups water
• 1 cup orecchiette
• 14 cup low sodium vegetable broth
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 teaspoons red pepper powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 2 medium tomatoes, chppped
• 1 cup fresh corn or 1 cup frozen corn
• 1 -3 teaspoon Braggs liquid aminos

1. Cook the pasta according to directions until ala dente.
2. While the pasta cooks heat the broth in a saucepan.
3. Add the onion and garlic and saute until onion starts to soften then add the ppers and saute until they begin to soften.
4. This will take about 6 minutes for both steps.
5. Stir in the powder, Braggs, cumin, oregano, tomatoes and corn and cook for about 5 minutes.
6. Stir several times.
7. Add the pasta and continue to simmer until all ingredients are heated through.
8. Serve immed.

water, orecchiette, vegetable broth, onion, garlic, green bell pepper, red bell pepper, red pepper, cumin, oregano, tomatoes, fresh corn, braggs

Taken from www.food.com/recipe/chili-orecchiette-pasta-161759 (may not work)