INGREDIENTS
Makes about 5 servings
8 oz
elbow pasta (about 2 heaping cups uncooked)
1
onion
15 oz
can tomato sauce
15 oz
can kidney beans, rinsed and drained
1 1/2 cups
corn (I use frozen)
3 tbsp
nutritional yeast (I use
this brand
)
3 tsp
mild chili powder*
1/2 cup
water
3 oz
spinach
Salt
Optional: garlic, chipotle powder