[<$2.50 Serving] Chili Macaroni
- 1 tb Vegetable oil
- 1 Onion, chopped
- 1 Sweet green pepper, chopped
- 2 Garlic cloves, minced
- 1 lb Lean ground beef
- 19 oz Canned kidney beans,
- -drained and rinsed
- 14 oz Canned tomato sauce
- 1 tb Chili powder
- 1/4 ts Pepper
- 2 c Elbow macaroni
- 1/2 c Light sour cream - or
- -thick plain yogurt
In skillet, heat oil over medium heat; cook onion, green pepper and garlic
for 5 minutes or until softened.
Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes
or until no longer pink. Spoon off fat.
Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or
until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10
minutes or until tender but firm; drain well and return to pot.
Add sauce; toss to coat well. Serve topped with sour cream.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate,
very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
for 5 minutes or until softened.
Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes
or until no longer pink. Spoon off fat.
Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or
until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10
minutes or until tender but firm; drain well and return to pot.
Add sauce; toss to coat well. Serve topped with sour cream.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate,
very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
