Chili Mac (Cooking Light)

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 3 garlic cloves, minced
• 2 cups cooked elbow macaroni
• 1/2 cup water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 1/4 ounce) can kidney beans
• 1 (14 1/2 ounce) can chopped tomatoes, undrained
• 1 (8 3/4 ounce) can corn, drained (I used frozen)
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1 cup low-fat cheddar cheese or 1 cup monterey jack cheese

1. Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
2. Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
3. Return beef to dutch oven; add macaroni and next 10 ingredients.
4. stir well.
5. Bring to a boil; cover and reduce heat.
6. Simmer 20 minutes, stirring occasionally.
7. Spoon into individual serving bowls.
8. Sprinkle 2 T cheese over each serving.

lean ground beef, onion, green pepper, garlic, macaroni, water, chili powder, cumin, salt, pepper, kidney beans, tomatoes, corn, tomato sauce, tomato paste, lowfat

Taken from www.food.com/recipe/chili-mac-cooking-light-203380 (may not work)