Olive oil cooking spray
Uncooked lean ground beef
2 medium, chopped
Canned stewed tomatoes
29 oz, Mexican-style (undrained)
Canned tomato juice
Canned green chili peppers
4 oz, diced, drained
Uncooked whole wheat elbow macaroni
Canned pinto beans
31 oz, rinsed and drained
Low-fat shredded cheddar cheese
- Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
- Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.