Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup white onion, diced
  • 2 cloves garlic, finely diced
  • 8 ounces rotelle or any other small pasta
  • 15 ounces kidney beans (- 1 can, drained and rinsed)
  • 15 ounces whole kernel corn (- 1 can, drained and rinsed, or 1 ear of corn shucked and cut from the cob)
  • 1 1/2 cup Roma tomatoes (- about 4 Roma's, diced or i 15 ounce can)
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup grated vegan cheddar type cheese

Instruction

  • Drizzle the oil into a large skillet on medium-high heat. Add the onions and sauté for about 5 minutes.
  • Add the garlic and saute about 5 minutes watching so that the garlic does not burn. Remove from heat.
  • While the onion is sauteeing cook the rotelle pasta as directed on the package until cooked al dente.
  • Drain the pasta and set aside.
  • To a large bowl add the cooked onion and garlic, drained kidney beans, the drained (or fresh) corn, diced tomatoes, tomato paste, vegetable broth, and spices. Stir until well mixed.
  • Add the cooked pasta and lightly toss until well incorporated.
  • Lightly oil a 9"x13" baking dish.
  • Pour the chili pasta mixture into a 9×13 dish.
  • Spread it out evenly with a spatula and sprinkle with the vegan cheese.
  • Place in preheated 350 degree oven and bake for 20 minutes.
  • Spoon into serving dishes at the stove or at the table.