8 oz. elbow macaroni
2 Tbsp. vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt (optional)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz.) can kidney beans, rinsed and drained
1 (11 oz.) can corn
1/2 cup shredded Pepper Jack cheese

Cook and drain pasta according to package directions.

Heat oil in a large skillet over medium-high heat; add onion, green pepper, garlic, chili powder, cumin and salt.

Cook, stirring occasionally, for 4 minutes, or until vegetables are tender.

Add tomatoes, kidney beans and corn; bring to a boil.

Reduce heat and simmer, stirring occasionally, for 15 minutes.

Toss with hot macaroni; sprinkle with Pepper Jack cheese.

(Feel free to add chicken or ground beef if you like!)