Whole-Wheat Chili-Mac

By carlaschwartz

Ingredients

• 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(s) canned tomato sauce
• 2 Tbsp canned green chili peppers, diced, drained
• 2 tsp chili powder
• 1 tsp Durkee Ground Cumin Seed, or other brand
• 1 cup(s) dry whole-wheat elbow macaroni
• 15 oz canned kidney beans, rinsed and drained

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. Yields about 1 1/4 cups per serving