Veggie Chili

Time 14 min or less

2 Tbl oil
2 lg onions diced
1-3 cloves garlic crushed
1 14 oz can diced tomatoes
1 lg can kidney beans (not drained)
2 carrots diced
1 cup frozen corn
1/2 cup frozen diced green peppers
2 tsp cumin
1 tsp salt
2 Tbl water
2 cups cooked pasta (elbow, little shells, etc.)

Put pasta water on to boil and cook pasta as soon as it boils. It can sit and wait for the chili if necessary.

In a big skillet or soup pot, fry onion and garlic in oil. Add carrots, tomatoes and some of the liquid from the beans, cook 2-3 min to get carrots softening, add beans and cook until carrots are just soft... a little firm is fine. Add everything else and heat to bubbling hot- watch it now, this is when it is likely to stick! Lower heat if necessary but try not to add any more liquid.

Put the drained pasta in a bowl and add chili to liked proportions (we like 1/3 pasta, 2/3 chili). The rest of the chili can be used as leftovers. Can add cheese, sour cream, green onions, etc for topping.

Serve with salad and a handful of tortilla chips if you have them on hand.