2 tbsp. corn oil
1 med. chopped onion
1 med. chopped pepper
2 tbsp. chili powder
1/2 tsp. ground cumin
16 oz. can drained kidney beans
10 oz. pkg. frozen corn
2 (16 oz.) cans chopped tomatoes with juice
8 oz. cooked macaroni
1/2 c. shredded Monterey Jack cheese with jalapeno pepper

In large skillet heat oil over medium heat. Add onion, pepper, chili powder and cumin. Cook 4 minutes until tender. Add beans, corn and tomatoes (with juice). Bring to boil. Reduce heat and simmer. Stir occasionally. Toss in macaroni. Sprinkle with cheese. Serves 8.

Each serving provides: 370 mg. sodium, 280 calories, 2 g. polyunsaturated fats, 11 g. protein, 3 g. fat, 43 g. carbohydrates, 10 mg. cholesterol.