“I came across this recipe in a newspaper years ago and it’s been a real hit at our house ever since,“ recalls Cindy Ragan from North Huntington, Pennsylvania. “It’s fast and flavorful and appeals to all ages.“
INGREDIENTS
1 large onion, chopped 1 medium green pepper, chopped 1 garlic clove, minced 1 tablespoon olive oil 2 cups water 1-1/2 cups uncooked elbow macaroni 1 can (16 ounces) mild chili beans, undrained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 4 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground cumin 1/2 cup fat-free sour cream
SERVINGS 8
CATEGORY Low Fat
METHOD Stovetop - One-Dish
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
DIRECTIONS
In a large saucepan or Dutch oven, saute the onion, green pepper and garlic in oil until tender. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream. Yield: 8 servings (2-1/2 quarts).
NUTRITIONAL INFO
Nutrition Facts: 1-1/4 cups equals 214 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 857 mg sodium, 37 g carbohydrate, 8 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
