Cheesy Chili-Mac

Ingredients

• 1/2 cup shredded cheddar cheese, low fat
• 2 tsps chili powder
• 1 tsp olive oil
• 2 medium onions
• 2 1/2 cups tomato juice
• 29 oz stewed tomatoes
• 1 1/2 cups elbow shaped macaroni
• 1 1/2 lbs lean ground beef
• 4 oz chili peppers
• 31 oz pinto beans

Directions

1. Coat a large skillet with cooking spray.
2. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
3. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
4. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
5. Spoon chili into bowls and sprinkle with cheese.
6. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.