Serves: 6
Total Calories: 300

10 ounces whole wheat macaroni
2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped celery
1/2 red bell pepper medium diced
1 jalapeño pepper minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried basil
1 (16-ounce) can crushed tomato
2 cups cooked red kidney or pinto beans rinsed and drained
1 tablespoon tamari sauce

1. Bring a large pot of water to boil, and cook the pasta according to package directions.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the onion, celery, bell pepper, jalapeño pepper, chili powder, cumin, and basil. Sauté until the vegetables are tender. Add the tomatoes, beans, and tamari. Stir the mixture until it begins to simmer.
3. Drain the cooked pasta and return to the pot. Add the vegetable-bean mixture, and toss well. (If the dish is too dry, add a little cooking liquid from the beans or the pasta.) Serve immediately.

For a Change . . .
* Instead of (or along with) the jalapeño pepper, add salsa to taste.

Nutritional Facts:

Serves: 6
Total Calories: 300
Calories from Fat: 40

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
Homemade Stuffed Ravioli
Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
Create-a-Pasta Dish!
Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?