POINTSŪ Value | 6 Servings | 8 Preparation Time | 20 min Cooking Time | 25 min Level of Difficulty | Easy
1 serving cooking spray (5 one-second sprays per serving) 2/3 pound raw extra lean ground beef 2 medium onion(s), chopped 29 oz canned stewed tomatoes, Mexican-style (undrained) 2 1/2 cup canned tomato juice 4 oz canned green chili peppers, diced, drained 2 tsp chili powder 1 1/2 cup uncooked macaroni, elbow 31 oz canned pinto beans, drained and rinsed 1/4 cup low-fat shredded cheddar cheese
Instructions
1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. 2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil. 3. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving. 4. This recipe is part of our Make Ahead Soups, Chilies and Stews series.
