Whole Wheat Chili Mac

Between a big presentation coming up at work on Friday, and the never-ending pile of secondary applications, I have quite an agenda for this week. Since I knew I'd be stressed, I wanted to make some comfort food, and I wanted plenty of leftovers.

Enter this whole-wheat chili mac, courtesy of Weight Watchers. Lean ground beef, whole-wheat pasta, and beans make it super filling and super delicious. I served it with some fat-free sour cream and low-fat cheddar cheese, but it would also be great with Parmesan. And though I'm a wimp when it comes to spicy food, it's very easy to kick it up a notch by adding more chili powder.

Whole-Wheat Chili Mac
Makes 6 servings

3/4-pound lean ground beef (7% fat)
1 medium onion, chopped
15-oz can of stewed tomatoes, undrained
15-oz can of tomato sauce
2 Tbsp canned green chili peppers, drained and diced
1 tsp chili powder
1 tsp ground cumin
1 cup whole-wheat elbow macaroni
15-oz can kidney beans, rinsed and drained
Fat-free sour cream
Low-fat cheddar, shredded

1. In a large skillet, cook beef and onion over medium-high heat until meat is browned (about 10 minutes). Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder, and cumin, and bring to a boil.
2. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, and cover and simmer until macaroni is tender (about 15 minutes). Enjoy!