Total Time
30mins
Prep 5 mins
Cook 25 mins

This recipe from a back issue of Homemakers Magazine is hearty, tasty and filling without the meat. I make it with orecchiette but you can use whichever short pasta shape you have on hand. It's delicious topped with sour cream and shredded cheddar cheese.

Ingredients Nutrition

Directions

  1. Heat the oil in a deep skillet set over medium heat.
  2. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until the onion is softened.
  3. Stir in the tomatoes and garlic.
  4. Bring to a boil, stirring often to scrape up any cooked on bits.
  5. Simmer for 15 minutes.
  6. Stir in the beans, pasta and corn.
  7. Cook for 5 minutes.
  8. Stir in the parsley and lime peel.
  9. Taste and adjust seasoning, if necessary.
  10. Serve topped with a dollop of sour cream and shredded cheddar.