7 oz rigatoni pasta, uncooked
vegetable cooking spray
1-1/2 cups finely chopped onion
1-1/2 cups finely chopped green pepper
2 cloves minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 can (28-oz) crushed or diced tomatoes, undrained
1/2 lb. firm tofu, drained and crumbled
2 (15-oz) cans red kidney beans, drained
1/4 cup + 4 tbsps shredded reduced-fat cheddar cheese
Cook pasta according to package directions. Do not add salt; instead, spray cooking spray into boiling water. Drain when cooked. Coat a large pot with cooking spray; place over medium-high heat until hot. Saute onions, green pepper, and garlic until tender.
Add chili powder, cumin, and garlic powder; saute another minute. Stir in tofu and tomatoes and bring to a boil. Reduce heat to simmer and cook, uncovered, another 20 minutes. Add kidney beans and cook an additional 10 minutes or until heated through.
Divide rigatoni up into 6 serving bowls, and spoon 1 cup chili mixture over pasta. Sprinkle with cheese.
Calories…..310……Fat…..5.4 g……Carbs…..50.5 g……Sodium…..205 mg….Fiber……2.3 g.