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
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.
Source: Weight Watchers, provided by https://www.madsrecipes.com/