This is a great recipe to try because it's easy, the ingredients are minimal and it will freeze well into the cooler months. Also, it's healthy! This is a recipe I found via Weight Watchers and is only seven points per serving:) I would recommend adding more spice, depending on your taste. I also used a lot more tomato juice than it called for and also I added in some fresh roma tomatoes.
10 2/3 oz uncooked 95% lean ground beef
2 medium uncooked onions, chopped
29 oz canned stewed tomatoes, Mexican-style
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 serving(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup(s) low-fat shredded Cheddar cheese
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in stewed tomatoes including juice, tomato juice, chili peppers and chili powder. Bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.
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