Ingredients

½ cup vegetable broth

1 large onion, chopped

5 garlic cloves, thinly sliced 1 tablespoon chili powder

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

2 (14.5-ounce) cans diced tomatoes, with liquid

1 cup whole wheat pasta shells or elbow macaroni

2 (15-ounce) cans kidney beans, drained and rinsed

1 cup broken baked tortilla chips

Preparation

  1. Preheat the oven to 325°F.

  2. Heat the broth in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the chili powder, oregano, and cayenne. Cook for 1 minute.

  3. Add the tomatoes and bring to a boil. Put in the pasta and cook for 15 minutes until pasta is cooked through. Stir in beans. Transfer the mixture to a casserole dish. Top casserole with corn chips.

  4. Bake, uncovered, for about 10 minutes.