Chili Mac


2 cups elbow macaroni
1 onion, chopped
1 (15-oz.) can no-salt-added tomato sauce
1 1/2 cups water
4 tsp. mild chili powder
1/4 tsp. chipotle chili powder (or cayenne)
10-oz. frozen organic corn kernels
1 (16-oz.) can pinto or kidney beans, rinsed and drained
2 to 3 Tbsp. nutritional yeast (optional)
5 cups thinly sliced kale (thick stems removed before slicing)
          or other greens
Mrs. Dash Table Blend and pepper, to taste

Cook the pasta in plenty of boiling water until nearly tender.
Drain.

Saute onion in a large pot until translucent. Add remaining
ingredients, as well as nearly cooked pasta. Simmer for 15
minutes, stirring occasionally. Top bowls with sliced green
onions, if desired, and serve hot.

Makes 6 servings.

NOTE: If you use a faster-cooking green such as spinach, add it
during the last 3 minutes of cooking.