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[<$2.50 Serving] Chili Macaroni

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Beef Chili Pasta/noodl


  • 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


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 [-=PAM=-]