Two Bean Chili & Pasta

This is a nutritious chili pasta mixture. If you want a vegan version, keep out the cheese.

You will need:

• 1 onion, chopped
• jalapeno, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 2 potatoes, chopped
• 1 zucchini, chopped
• 2 cups vegetable stock
• 1 tin chopped tomatoes
• 1 tin tomato paste
• 1 can chick peas, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 1 tsp. oregano 
• 2 tsp. basil
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1/4 tsp. cayenne pepper
• 1 package of corn pasta
• 1 1/2 to 2 cups asiago cheese, shredded
• Vegetable oil
• Salt and pepper

Cook pasta as usual and set aside.

Saute onion, jalapeno, garlic, and chili flakes in vegetable oil. Add in zucchini and spices.   When spices are fragrant add in tomatoes, potatoes, vegetable stock and tomato paste.  Stir in beans. Simmer for 40 minutes or until potatoes are done. 

Stir in pasta and cheese and heat through.