Chili Pasta

Prep: 10 minutes
Cook: 25 minutes
Serves: 6

Ingredients
1 lb. lean ground beef (I like to use ground turkey)
3/4 cup chopped onion
1 (15 oz.) can kidney beans or black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green chile peppers, drained
1/2 cup dried elbow macaroni
2 to 3 tsp. chili powder
1/2 tsp. garlic powder
1/2 cup shredded cheese

Directions

In a large skillet, cook meat and onion until meat is brown and onion is tender.

Drain fat. Stir in beans, tomatoes, tomato sauce, chile peppers, chili powder, macaroni, and garlic powder. Bring to boiling. 

Reduce heat and simmer covered for 20 minutes, or until macaroni is tender, stirring often.

Remove from heat, sprinkle with cheese and cover for 2 minutes to allow cheese to melt.

Nutrition Facts Per Cup (made with lean ground beef)

Calories: 289

Fat: 11 g

Carbohydrates: 27 g

Fiber: 5 g

Protein: 23 g

Recipe adapted from: The New Cook Book, Bridal Edition