1Dice the onion and capsicum and drain the kidney beans.
2Heat the olive oil on a medium heat, add the diced onion and cook until translucent.
3Add the diced green capsicum and cook over a medium heat for a couple of minutes.
4Add the garlic, cumin, corriander and chili powders and stir
5Add diced tomatoes and 3 cans of water.
6Add the macaroni, cup of corn kernels and the drained kidney beans. Stir well and put the lid on.
7Bring to the boil and then turn down to a simmer. Cook until the pasta is done and most of the liquid has evaporated. Make sure you stir while it's cooking to prevent the pasta sticking.
8Once the pasta is cooked turn off and let stand for 5-10 minutes.
9Dish up and enjoy!