Whole-Wheat Chili-Mac
POINTS: 6 per serving
Serving Size = 1 cup
INSTRUCTIONS
12 oz uncooked lean ground beef (with 7% fat)
1 medium onion(s), chopped
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained
1 1/4 cup canned tomato sauce
2 Tbsp canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup dry whole-wheat elbow macaroni
15 oz canned kidney beans, drained and rinsed
1/2 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
To serve, spoon into bowls and sprinkle with grated topping. Yields about 1 1/4 cups of chili and 1 1/3 tablespoons of topping per serving.
I didn't use the cheese as a topping, and instead of chili peppers, I just cut up some green pepper, and threw it into the pot. DELICIOUS!
