Uncooked 95% lean ground beef
Canned stewed tomatoes
14½ oz, Mexican-style, undrained
Canned tomato sauce
Canned green chili peppers
2 Tbsp, diced, drained
Uncooked whole wheat elbow macaroni
Canned kidney beans
15 oz, drained and rinsed
Grated Parmesan cheese
- In a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato juice, 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. Yields about 1 1/4 cups chili and 2 tablespoons of cheese per serving.