Whole-Wheat Chili-Mac

Serves: 4
WW Points: 8

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

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).

Comments: This one-pot hearty meal can easily be altered to meet your family's tastes. Try subbing ground turkey breast for

the beef and whole-wheat spirals or wagon wheels for the macaroni.

From: http://livinglowfat.com/
Source: Weight Watchers, provided by http://www.madsrecipes.com/

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