Chili Macaroni

Course : Chili
Serves: 4
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1 tablespoons Vegetable oil
1 medium Onion, chopped
1 medium Sweet green pepper, chopped
2 cloves garlic
1 pound Lean ground beef
19 Ounces kidney beans, -drained and rinsed
14 Ounces Canned tomato sauce
1 tablespoons Chili powder
1/4 teaspoon Pepper
2 Cup Elbow macaroni
1/2 Cup Light sour cream - or thick plain yogurt

Preparation / Directions:

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. very high source fibre, excellent source iron.


Nutritional Information:

about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate,

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