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Chili-Mac (quick and easy)

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1 pound ground round

1/2 cup chopped onion

1/2 cup chopped green pepper

3 cloves garlic, minced

2 cups cooked elbow macaroni (cooked without fat/salt)

1/2 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 (15 1/4 oz) can kidney beans, drained

1 (14.5 oz) can no-salt added whole tomatoes, undrained and chopped

1 (8 3/4 oz) can no-salt added whole kernel corn, drained

1 (8 oz) can no-salt added tomato paste

1 cup (4 oz) shredded reduced fat sharp cheddar cheese


Cook first 4 ingredients in a dutch oven over medium-high heat until meat is browned, stirring until meat crumbles. Drain well; wipe drippings from dutch oven with a paper-towel. Return beef mixture to dutch oven; add macaroni and next 10 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon into individual serving bowls; sprinkle 2 tablespoons cheese over each serving. Yield; 8 servings (serving size 1 cup)


Calories 309 (21% from fat) protein 25.1g, fat 7.2g (sat 2.9g) carb 36.9g, fiber 4.4g, chol 44mg, iron 4.2mg, sodium 420mg, calcium 165mg

Be your own best friend every day.

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I made this last night and it was excellent!!! I did somewhat modify the recipe so I could lower the points. I used 96%FF ground beef, omitted the cheese and added an extra can of kidney beans.


Thanks so much for sharing this. I think it's going to taste even better today for lunch after it's been sitting overnight in the fridge!

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