Super easy and delicious, this dish can be made in just 10–15 minutes. While the pasta is cooking, I prepare the chili. I save time by using canned tomatoes with green chilies, canned kidney beans, and frozen corn, but I make sure to check the salt content of the canned tomatoes.

Makes 6 servings

1 cup diced onions

4 garlic cloves, minced

1 tablespoon dried oregano

1 tablespoon chili powder

2 tablespoons unsalted vegetable broth

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

1 (15-ounce) can no-salt-added diced tomatoes with jalapeños

1 cup chopped green bell peppers

1 large carrot, grated

2 cups corn

8 ounces whole-wheat pasta, cooked

1.    In a medium-sized skillet, sauté onions, garlic, oregano, and chili powder in vegetable broth over medium-high heat until the onions are brown.

2.    Add kidney beans, diced tomatoes, bell peppers, carrot, and corn. Cover and cook over medium heat for 12–15 minutes.

3.    Serve on top of cooked pasta.