Quick Chili Pasta

Ingredients:
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

Method:
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.

Source: ilovepasta.org