Instructions

• Bring a large pot of water to a boil and cook 8 oz elbow pasta according to package instructions until al dente. Drain and set aside.
• While the pasta cooks, peel and dice 1 yellow onion and mince 3 cloves garlic.
• Heat a large pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
• Add the minced garlic, 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp smoked paprika to the pan. Stir and cook about 1 minute, until the spices are fragrant.
• Reduce heat to medium. Add 15 oz tomato sauce, 15 oz kidney beans (rinsed and drained), and 1 1/2 cups cooked sweet corn. Stir to combine and simmer gently for 8–10 minutes, stirring occasionally.
• Add the cooked pasta to the pan and stir to combine. Cook 2–3 minutes more, until heated through.
• If using fresh baby spinach, stir it in now and cook until just wilted, about 1–2 minutes.
• Remove from heat and serve.