2 tbsp. corn oil
1 med. onion, chopped
2 cloves garlic, minced
2 tbsp. chili powder
1/2 tsp. cumin
1 can (16 oz.) kidney beans, drained and rinsed
1 pkg. (10 oz.) frozen corn kernels, thawed
2 cans (16 oz. each) whole tomatoes in juice, coarsely chopped
8 oz. elbow macaroni, cooked and drained
1/2 c. (3 oz.) shredded Monterey Jack cheese with jalapeno pepper

In a large skillet heat corn oil over medium high heat. Add onion, green pepper, garlic, chili powder and cumin; cook 4 minutes or until vegetables are tender. Add kidney beans, corn and tomatoes with juice. Bring to a boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Toss with macaroni. Sprinkle with cheese. Serves 8.