* 1 spray cooking spray
* 2/3 lb extra lean ground beef
* 2 medium onions, chopped
* 29 oz canned stewed tomatoes, Mexican-style (undrained)
* 2 ½ cups canned tomato juice
* 4 oz canned green chili peppers, diced, drained
* 2 tsp chili powder
* 1 ½ cups uncooked macaroni, elbow
* 31 oz canned pinto beans, drained and rinsed
* ¼ cup low-fat shredded cheddar cheese
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
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 ½ tsp of cheese per serving.
POINTS Value: 6
Servings 8
Go to weightwatchers.com for more Make Ahead Soups, Chilies and Stews
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