Chili Pasta With Beans

This one's yummy and seriously easy. Very filling, lots of leftovers and it tastes good. From Cooking Light magazine.

• 1 TB canola oil
• 3/4 c chopped onion
• 3/4 lb ground sirloin
• 4 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2c water
• 3/4 tsp salt
• 6 oz uncooked ruote (wagon wheel pasta)
• 15 oz can pinto beans, rinsed and drained
• 14.5 oz can fire-roasted diced tomatoes with green chiles (like Glen Muir), undrained
• 8 oz can no salt added tomato sauce

Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan, cook 4 minutes or until onion is softened and beef is brown, stirring to crumble. Stir in chili powder, cumin and oregano. Cook one minute, then pour in water and add remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer 18 min or until pasta is cooked through.

Yield: 6 servings, 1 1/3c each, 6 points (294 cal, 8g fat, 4.6g fiber)