LOW FAT MEATLESS CHILI MACARONI

1 1/2 cups uncooked macaroni
1/2 cup fat free chicken broth or water
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 to 3 cloves of garlic, chopped
1 (15 oz.) can kidney beans, drained & rinsed
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Cook macaroni in unsalted oil free water according to directions. Drain and set aside.

In large skillet bring chicken broth to boil and add onion, green and red peppers and garlic. Gently simmer covered for 10 minutes. Check occasionally to prevent burning; add more broth if necessary.

Add remaining ingredients. Stir to mix and simmer to blend flavors. If necessary add additional broth or water to keep mixture moist. Add macaroni and mix well.

Serve immediately or refrigerate and bake when needed at 350 F for 40 minutes or until bubbling and well-heated.

VARIATIONS:
One pound browned ground round beef can be added to this casserole.

Grated cheese can also be sprinkled on finished casserole.

Servings: 10