Cheese Chili Mack

• 2/3 lb. raw extra lean ground beef
• 2 medium onions, chopped
• 29 oz. canned stewed tomatoes, Mexican-style (undrained)
• 2 1/2 c. canned tomato juice
• 4 oz. canned green chili peppers, diced, drained
• 2 Tsp. chili powder
• 1 1/2 c. uncooked rotini
• 31 oz. canned pinto beans, drained and rinsed
• 1/4 c. low-fat shredded cheddar cheese

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.
2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers, and chili powder. Bring mixture to a boil.
3. Stir in rotini and beans, return to boiling. Reduce heat, cover and simmer until rotini is tender, about 15 minutes. Spoon chili into bowl and sprinkle with cheese. Yields about one cup of chili and 1 1/2 tsps. of cheese per serving.

extra lean ground beef, onions, tomatoes, tomato juice, green chili peppers, chili powder, rotini, pinto beans, lowfat shredded

Taken from www.epicurious.com/recipes/member/views/cheese-chili-mack-50038541 (may not work)