Southwestern Vegetarian Pasta

Laurie and Tim (my sister and brother-in-law) have finally come back to Washington from Germany and they've brought with them a lil' guy (my nephew - Van - pictured below). They both are vegetarians, so I think I'll be making more and more vegetarian dishes for family functions. I had chosen to be the "main dish" provider at our small welcome home party and here is what I made. I would say it was not amazing, but I think it's because I would've loved some chicken or tofu in the mix...next time. Try it and grill some chicken or tofu to add a little protein! Enjoy!Southwestern Vegetarian Pasta
from Allrecipes
1 tbsp. vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tbsp. chili powder
1 tsp. ground cumin
1 (28oz) can diced tomatoes with juice
1 (15oz) can chickpeas
1 (10oz) package frozen corn kernels, thawed
1 (12oz) package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese

1. Heat oil in a large, deep skillet. Saute onion, green peper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer for 15 to 20 minutes or until thickened and heated through.

2. Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.