2 tbsp. vegetable oil
1 med. onion, chopped
1 med. green pepper, chopped
2 cloves garlic, minced
2 tbsp. chili powder
1/2 tsp. ground cumin
1/2 c. shredded Monterey Jack cheese with jalapeno pepper (3 oz.)
1 can kidney beans, drained and rinsed (16 oz.)
1 pkg. frozen corn, thawed (10 oz.)
2 cans whole tomatoes in juice, coarsely chopped (14 to 16 oz. each)
8 oz. elbow macaroni, cooked and drained

In large skillet heat vegetable 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.