2 cups dry whole wheat elbow macaroni
1 Tb olive oil (optional)
1½ cups chopped onions
1 green bell pepper, chopped
½ cup minced celery
1 tsp dried basil
1 tsp chili powder, or more to taste
1 tsp ground cumin
1 can (14 oz) diced tomatoes, with juice
1 can (14 oz) red kidney beans, rinsed and drained
¼ cup lite soy sauce
salt to taste (optional)
Cook the macaroni per instructions, drain it well, and return it to the pot.
Cover it with a lid to keep the noodles warm.
While the macaroni is cooking, saute onions, pepper, and celery in oil or
water for about 10 minutes, until tender. Stir in basil, chili powder, and cumin and mix well. Cook 1 more minute, stirring
constantly, then remove from heat.
Add the tomatoes and juice to the noodles, stir in the beans, cooked vegetables,
and soy sauce. Mix well. Place over medium-low heat and stir often until warmed through.