| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Canadian |
Beef, Pastanoodle, Chili |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1 |
|
Sweet green pepper, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
lb |
Lean ground beef |
| 19 |
oz |
Canned kidney beans, drained and rinsed |
| 14 |
oz |
Canned tomato sauce |
| 1 |
tb |
Chili powder |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Elbow macaroni |
| 1/2 |
c |
Light sour cream – or thick plain yogurt |
INSTRUCTIONS
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.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate,
very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
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