[<$2.50 serving] chili macaroni

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 Onion, chopped
1 Sweet green pepper, chopped
2 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@...

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