Whole-Wheat Chili-Mac

By á-174942

Ingredients

• 12 ounces uncooked lean ground beef (with 7% fat)
• 1 medium onions chopped
• 14 1/2 ounces canned Mexican-style stewed tomatoes undrained
• 1 1/4 cup canned tomato sauce
• 2 tablespoons canned green chili peppers diced, drained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup dry whole-wheat elbow macaroni
• 15 ounces canned kidney beans drained, rinsed
• 1/2 cup Kraft Non-Fat Grated Cheese Topping or other brand

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings (about 1 1/4 cups of chili and 2 tablespoons of topping per serving).

Points® Value: 8