Cheddar Jack Chili Mac

• 12 ounces extra-lean ground beef
• 3 cups water
• 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
• 1 8-ounce can no-salt-added tomato sauce
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup dried whole-grain macaroni or other small whole-grain pasta
• 1/2 cup shredded low-fat Cheddar cheese, low-fat Monterey Jack, or a combination (about 2 ounces)

1. In a Dutch oven, cook the beef over medium-high heat for 8 to 10 minutes, or until no longer pink, stirring occasionally to turn and crumble the beef.
2. Drain and discard any liquid.
3. Stir in the water, tomatoes with liquid, tomato sauce, garlic, oregano, sugar, salt, and pepper.
4. Increase the heat to high and bring to a boil, covered, 1 to 2 minutes.
5. Stir in the pasta.
6. Reduce the heat and simmer for 10 to 12 minutes, or until tender.
7. Ladle the mixture into soup bowls.
8. Sprinkle with the cheese.
9. Instead of oregano, substitute 1 teaspoon of your favorite spice or dried herb.
10. Here are some suggestions: chili powder, rosemary, ground cumin, thyme, basil, or fennel seeds.
11. (Per Serving)
12. Calories: 263
13. Total Fat: 5.0g
14. Saturated: 1.5g
15. Trans: 0.5g
16. Polyunsaturated: 1.0g
17. Monounsaturated: 1.5g
18. Cholesterol: 49mg
19. Sodium: 385mg
20. Carbohydrates: 27g
21. Fiber: 4g
22. Sugars: 8g
23. Protein: 28g
24. Dietary Exchanges
25. 1 Starch
26. 2 Vegetable
27. 3 Lean Meat

extralean ground beef, water, salt, salt, garlic, oregano, sugar, salt, pepper, macaroni, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/cheddar-jack-chili-mac-375770 (may not work)