Chili-Style Vegetable Pasta

PREP: 20 minutes COOK: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings

2 14.5-ounce cans no-salt-added diced tomatoes, undrained

1 15-ounce can garbanzo beans (chickpeas), rinsed and drained

1 15-ounce can red kidney beans, rinsed and drained

1 8-ounce can tomato sauce

1 cup finely chopped onion (1 large)

1 cup chopped green or yellow sweet pepper

2 to 3 teaspoons chili powder

2 cloves garlic, minced

1⁄2 teaspoon dried oregano, crushed

1⁄8 teaspoon cayenne pepper

8 ounces dried whole wheat and/or vegetable wagon wheel pasta

1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)

1 In a 31⁄2 – or 4-quart slow cooker combine undrained tomatoes, drained garbanzo beans, drained kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper.

2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.

3 Before serving cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.

PER SERVING: 327 cal., 4 g total fat (1 g sat. fat), 7 mg chol., 693 mg sodium, 63 g carb., 12 g fiber, 18 g pro.

make it vegan

Substitute cheddar-flavor soy cheese for the cheddar cheese.