Weight Watchers Cheesy Chili Mac - Points = 5

• 2/3 lb extra lean ground beef
• 2 medium onions, chopped
• 1 (29 ounce) can Mexican-style stewed tomatoes (undrained)
• 2 1/2 cups tomato juice
• 1 (4 ounce) can green chili peppers, diced, drained
• 2 teaspoons chili powder
• 1 1/2 cups elbow macaroni
• 1 (31 ounce) can pinto beans, drained and rinsed
• 1/2 cup low-fat cheddar cheese, shredded

1. 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 undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
2. 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 tablespoon of cheese per serving.

extra lean ground beef, onions, tomatoes, tomato juice, green chili peppers, chili powder, elbow macaroni, pinto beans, lowfat cheddar cheese

Taken from www.food.com/recipe/weight-watchers-cheesy-chili-mac-points-5-327631 (may not work)