southwestern skillet supper
This fast, hearty supper is a real crowd-pleaser. If you enjoy cooking with meat substitutes, try adding “beef” crumbles. (We added a few chopped Nate’s Meatless Meatballs. Fantastic!)
2 Tbs. canola oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced or pressed
1 tsp. cumin
2 Tbs. chili powder
1/2 tsp. salt
1 28-oz. can chopped tomatoes, undrained
1 16-oz. can kidney beans, rinsed and drained
1 10-oz. package frozen corn
2 cups pasta shapes (such as macaroni or gemelli), cooked and drained
1. Heat the canola oil in a large skillet over medium heat, and sautè the onion, bell pepper, and garlic for about 5 minutes. Add cumin, chili powder, and salt. Stir to combine.
2. Add tomatoes, kidney beans, and frozen corn. Bring to a boil; reduce heat and simmer for about 15 minutes, stirring occasionally. Add cooked pasta and “beef” crumbles, if using. Serve immediately.