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Mac & Chili -- w

Source of Recipe

Low-Fat Cooking for Dummies � Lynn Fischer
Mac & Chili -- w

Serves: 8

1 c. uncooked elbow macaroni � or � pasta of similar size
1/2 lb. ground skinless turkey breast, all visible fat removed
1 medium onion, peeled and chopped
1 small green bell pepper, chopped
2 cloves garlic, peeled and minced

1 15-oz. can kidney beans, rinsed and drained
1 15-1/2-oz. can diced tomatoes, juice reserved
1 11-oz. can corn drained
1 8-oz. can tomato sauce
1 6 �oz. can tomato paste
1-1/2 T. Mexican chili powder � or � Chili powder with a pinch of oregano, garlic powder, sugar and cayenne.
2 tsp. ground cumin

In a large pot of boiling water, cook pasta until al dente. Drain Pasta and set aside.

While pasta is cooking, lightly coat a large nonstick skillet with cooking spray. Place turkey, onion, bell pepper, and garlic in skillet and cook over medium heat, stirring frequently for 10 minutes. Make sure the turkey is cooked through, breaking it up as needed with the back of a wooden spoon.

Add macaroni, tomatoes and reserved juice and remaining ingredients; stir to combine.

Raise the heat to high and cook until mixture begins to boil. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally.

One serving equals: 1.5 fat (0.5 saturated)�14 gm protein�6 gm fiber�35 gm carbohydrate�19 mg cholesterol�639 mg sodium�197 calories.+++WWP: 3

Lower the sodium by 50 mg per serving by making your own beans (see Z-SodiumSoakedCannedBeans Chapter.)