Whole Wheat Chili Mac

Love this one - it's a classic.

• 12 oz uncooked lean ground beef
• 1 medium onion, chopped
• 14.5 oz can stewed Mexican-style tomatoes
• 1.25 c canned tomato sauce
• 2 TB canned diced green chiles, drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1c whole wheat dry elbow macaroni
• 15 oz can kidney beans, rinsed and drained
• 1/2 c SoyaKaas grated parmesan style soy cheese

In a large skillet, cook beef and onion until meat is browned, about 10 minutes, drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin, bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 min.

To serve spoon into bowls and sprinkle with grated topping.

Yield: 4 servings, 10 points each: 1 3/4c of chili and 2 TB of topping per serving.