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.