Quick Chili Pasta

Serves 4 to 6

8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 12-oz. can corn, drained
1 jalapeño, cored and thinly sliced
1 tbsp. chili powder
1 tsp. cumin
2 cloves garlic, finely chopped
1 16-oz. can red kidney beans, rinsed and drained
1 12-oz. 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 on top and serve immediately.

*May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.