Perfect for long, cold days!
8 oz. elbow pasta (about 2 heaping cups uncooked)
15 oz. can tomato sauce
15 oz. can kidney beans, rinsed and drained
1 1/2 cups corn (I use frozen)
3 Tbsp. nutritional yeast
3-4 tsp. mild chili powder
1/2 cup water
3-4 oz. spinach
Salt to taste
Optional: garlic, chipotle powder
Cook pasta, leaving al dente. Drain when finished.
While pasta is cooking, dice onion.
In a large pan over medium heat, saute onion about 8 minutes or until translucent.
When onion is soft, add pasta and all other ingredients except spinach.
Reduce heat and cook 8-10 minutes, stirring occasionally. Add more water if it becomes too dry.
Meanwhile, roughly chop spinach.
Add spinach and cook 3 minutes. Salt to taste.