Comforting Chili Mac

By Tonya_Speed

NUTRITION per serving: 433 Calories; 4g Fat; 21g Protein; 25g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; 2 Vegetable. Points: 8

Ingredients

• 1 pound 95% lean ground beef
• 1/2 cup chopped onion
• 3 cloves garlic, pressed
• 1 (14.5-oz.) can low sodium beef broth
• 1 cup elbow macaroni OR small pasta shells
• 1 (14.5-oz.) can no-salt-added diced tomatoes, un-drained
• 1 medium green bell pepper, diced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 cup chopped cilantro
• 1/4 cup shredded low fat Cheddar cheese

Preparation

Step 1

In a large saucepan with a tight-fitting lid, cook beef, onion and garlic over medium heat for 5 minutes or until beef is browned on the outside and no longer pink in the center, stirring occasionally to break it up. Transfer mixture to a colander and rinse under hot water to remove excess fat; drain well and return mixture to the saucepan. Stir in broth and macaroni. Raise heat to high, bring to a boil, then reduce heat, cover and simmer for 5 minutes. Stir in tomatoes, bell pepper, chili powder, cumin, oregano and cayenne pepper. Cover and cook for 10 minutes or until macaroni and bell pepper are tender. To serve, ladle into bowls. Sprinkle with cilantro and cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).