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Ingredients

• .25 package(s) (4 ounces or 1 cup) elbow macaroni
• 2 tablespoon(s) vegetable oil
• 2 medium carrots, thinly sliced
• 1 large onion, chopped
• 1 medium (about 8 ounces) zucchini, cut into 1/2-inch pieces
• 1 medium (about 8 ounces) yellow straightneck squash, cut into 1/2-inch pieces
• 3 tablespoon(s) chili powder
• .25 teaspoon(s) salt
• 1 can(s) (28 ounces) tomatoes
• 1 can(s) (16 ounces) whole-kernel corn
• 1 can(s) (4 ounces) chopped mild green chilies
• .333 cup(s) tomato paste
• .25 teaspoon(s) hot pepper sauce
• 2 can(s) (15 to 19 ounces) red kidney beans, rinsed and drained

Description

.25   Package(s) (4 Ounces Or 1 Cup) Elbow Macaroni 2   Tablespoon(s) Vegetable Oil

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