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Ingredients
  • 2 cups elbow macaroni
  • 1 onion , chopped
  • 1 15-ounce can tomato sauce
  • 1 ½ cups water
  • 4 teaspoons mild chili powder*
  • ¼ teaspoon chipotle chili powder
  • 10 ounces frozen corn kernels
  • 1 16-ounce can pinto or kidney beans , rinsed and drained
  • 2 to 3 tablespoons nutritional yeast
  • 5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
  • salt and pepper , to taste
Steps
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