Whole Wheat Chili Mac
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! |
Sounds yummy! Could be core!
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This sounds delicious!!!
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Yummy
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