Yield: 4 servings
|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|
|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@...