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Serves: 5
Total Calories: 1,542.921
Prep time: 25 minutes
Cook time: n/a
Total time: 25 minutes

1 green bell pepper
5 ounces pasta any shape (preferably whole wheat)
1 tablespoon olive oil
2 teaspoons minced garlic (4 cloves)
1 1/2 teaspoons cumin seeds or 1 tsp ground cumin
1 (15-ounce) can black beans rinsed and drained
1 (15-ounce) can kidney beans rinsed and drained
1 (14 1/2-ounce) can diced tomato no salt added
2 to 3 teaspoons chili powder

1. Put a large pot of water on to boil.
2. Seed and chop pepper and set aside. Open cans called for. Drain beans, reserving liquid.
3. As soon as water boils, stir in pasta and set timer for 10 minutes.
4. Heat oil in large nonstick saucepan over medium-high heat, then sauté garlic and chopped pepper for 1 minute.
5. Add cumin and sauté 10 seconds longer.
6. Add remianing ingredients to pan and simmer 10 minutes. If chili becomes too thick, thin it slightly with reserved bean liquid.
7. When timer sounds, drain pasta and serve with chili over top. Serve with tossed salad.

MENU:
Southwest Chili Pasta
Tossed Salad
Fudgesicle

Nutritional Facts:

Serves: 5
Total Calories: 1,542.921
Calories from Fat: 212.705

More Recipes from the Lickety Split Meals Cookbook:
Veggie Sghetti
Pasta Primavera
Southwest Chili Pasta
Herbed Italian Sauasage over Pasta
Parmesan Turkey Cutlets over Angel Hair
White Beans and Penne Pasta
Oriental Noodle Toss with Black Beans