Chili Macaroni

• 12 ounces uncooked 95% lean ground beef
• 1 medium onion, chopped
• 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
• 1 14 cups canned tomato sauce
• 2 tablespoons canned green chili peppers, diced, drained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup dry whole wheat elbow macaroni or 1 cup spiral shaped pasta
• 1 (15 ounce) can kidney beans, drained & rinsed
• 12 cup grated fat free cheese, topping

1. In a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat.
2. Stir in undrained tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
3. Stir in uncooked pasta and kidney beans.
4. Return to a boil, reduce heat, cover and simmer until pasta is tender, about 15 minutes.
5. Spoon into bowls and serve with 2 T.
6. cheese topping.

ground beef, onion, tomatoes, tomato sauce, green chili peppers, chili powder, ground cumin, whole wheat elbow macaroni, kidney beans, free cheese

Taken from www.food.com/recipe/chili-macaroni-102722 (may not work)