Whole-Wheat Chili-Mac Lean ground beef 12 oz Onion 1 medium, chopped Canned stewed tomatoes 14½ oz, Mexican-style, undrained Canned tomato sauce 1¼ cup (s) Canned diced green chiles 2 Tbsp Chili powder 2 tsp Ground cumin 1 tsp Uncooked whole wheat pasta 1 cup (s) Canned kidney beans In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Yields about 11/4 cups per serving. LTKHome LTKFindsUnder50 LTKFindsUnder100