Chili Pasta recipe

18 ounces medium shells, elbow macaroni
    or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 ounce) can corn, drained
1 jalapeno pepper, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 (16 ounce) can red kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1/2 cup shredded low-sodium Cheddar cheese

Prepare pasta according to package directions.

While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately.

Yields 4 to 6 servings.

Per Serving: 305 Calories; 5g Fat; 13g Protein; 55g Carbohydrate; 6g Dietary Fiber; 9mg Cholesterol; 648mg Sodium