Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 \N | Onion, chopped |
| 1 \N | Sweet green pepper, chopped |
| 2 \N | Garlic cloves, minced |
| 1 pounds | Lean ground beef |
| 19 ounces | Canned kidney beans, drained and rinsed |
| 14 ounces | Canned tomato sauce |
| 1 tablespoon | Chili powder |
| ¼ teaspoon | Pepper |
| 2 cups | Elbow macaroni |
| ½ cup | Light sour cream - or thick plain yogurt |
In skillet, heat oil over medium heat; cook onion, green pepper and garlic for 5 minutes or until softened.
Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off fat.
Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10 minutes or until tender but firm; drain well and return to pot.
Add sauce; toss to coat well. Serve topped with sour cream.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate, very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@...