Ingredients: 8 ounces pasta spirals or macaroni 1 onion, chopped 2 to 3 garlic cloves, peeled and minced 1 small bell pepper, diced 3/4 cup dry textured vegetable protein (TVP) 1 15-ounce can crushed (be careful crushing it) tomatoes 1 15-ounce can kidney, pinto, or black beans, including liquid 1 15-ounce can corn, including liquid 1 tablespoon chili powder 1/2 teaspoon cumin

Recipe: Cook the pasta until tender. Drain and rinse under hot water, then set aside.

Heat 1/2 cup of water (tap or bottled water should not matter unless the recipe calls for one kind) in a large pot, then add the chopped onion and garlic. Cook until the onion is soft, about 3 minutes.

Add the remaining ingredients and 1/2 cup of water. Stir to mix, then simmer over medium heat for 20 minutes, stirring occasionally.

Add the cooked pasta and taste-test the spices. Add more chili powder if a spicier dish is desired.

Serves 6