Chili Macaroni

Presented By: Liz Kornfeld, Weight Watchers. Serving size 1-1/4 cup, 8 points per serving.

• Ready In: 55 mins
• Yields: 1 1/4 cup

Ingredients

• 12  ounces  uncooked  95% lean ground beef
• 1  medium onion, chopped
• 1 (14 1/2ounce) can Mexican-style tomatoes, undrained
• 1 1⁄4 cups canned tomato sauce
• 2  tablespoons  canned green chili peppers, diced, drained
• 2  teaspoons chili powder
• 1  teaspoon ground cumin
• 1  cup  dry  whole wheat elbow macaroni or 1  cup spiral shaped pasta
• 1 (15 ounce) can kidney beans, drained & rinsed
• 1⁄2 cup  grated fat free cheese, topping

Directions

1. In a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat.
2. Stir in undrained tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
3. Stir in uncooked pasta and kidney beans.
4. Return to a boil, reduce heat, cover and simmer until pasta is tender, about 15 minutes.
5. Spoon into bowls and serve with 2 T.
6. cheese topping.