Chili Mac

....made healthier!

I am doing very well on Weight Watchers, having lost over 13 pounds in the first month. I really enjoy the eTools Recipe Builder, and used it again to calculate this recipe. I regret that I can't share POINTS values with you on the healthy recipes I'm sharing. I realize other bloggers do disclose POINTS values. However, maybe my scruples are more pronounced than others'. Maybe I'm just a stickler for rules. I just can't violate my own ethics standards here. I will, however, give you accurate measurements, which you can plug into Spark People or another healthy living site and it will give you the nutritional profile. I hope you understand.

Chili Mac

serves 8

What You Need:

• 1/2 lb dried pinto beans, picked through for debris
• 1 lb extra lean (95 to 97%) ground beef
• 2 cups uncooked elbow macaroni
• 1 packet chili seasoning (or make your own)
• 1 can, undrained, chili seasoned diced tomatoes
• 1 large onion, diced
• 1 large bell pepper, diced
• 1 cup water
• 1/2 cup 2% 4-cheese Mexican style cheese blend
• 1/2 cup light sour cream

How it's Done:

1. Cover beans with water and bring to a boil. Boil rapidly for two minutes. Cover pot and remove from heat. Let stand one to two hours.
2. Drain beans. Recover with water equal to three times the beans' volume. Bring to a boil. Cook at boiling for one to three hours, or until beans are tender.
3. During last half-hour of cooking time, brown the ground beef with the onion and bell pepper. Combine cooked beans, browned beef, onion, pepper, tomatoes, chili seasoning, and water in a large sauce pan. Bring to a boil. Reduce heat, cover, and simmer for an hour.

4. Meanwhile, cook the elbow macaroni al dente.
5. Add macaroni to the chili. Cook another 5 to 10 minutes.
6. Serve with 2 Tbsp each shredded cheese and sour cream.