Monday, March 19, 2012

Whole Wheat Chili Mac


12 oz ground beef 7% fat
1 medium onion, uncooked, chopped
14.5 oz stewed canned tomatoes, Mexican-style, undrained
12 oz canned tomato sauce 
2 tsp chili powder
1 tsp cumin
1 cup dry whole-wheat macaroni (rotini or penne works well)
15 oz canned kidney beans, rinsed and drained

Step 1:

In a large pot, cook beef and onion.  Stir in undrained stewed tomatoes, tomato sauce, chili powder, and cumin.  Bring to a boil.

Step 2:

Stir in uncooked macaroni and kidney beans.  Return to a boil, reduce heat, cover, and simmer until macaroni is tender (about 15 minutes).

Makes about 6 servings, about 1 1/4 cup each; 6 Points Plus per serving

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