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Chili Mac

caramelcreme
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I was looking for a WW points friendly, hearty dinner to whip up quickly from my bare-bones pantry, and lo and behold, WW threw this at me right out of my recipe builder! 5 pts per serving!

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• Cooking Time: 15 mins.
• Servings: 8
• Preparation Time: 10
• 1 lb Extra-Lean ground beef
• 1 medium onion, chopped
• 29 oz. canned Mexican-Style diced tomatoes, undrained
• 14 oz. canned Kidney, Pinto, or Black beans, pureed in their own juice
• 4 oz. canned, diced green chile peppers, drained
• 2 tsp. Chile powder
• 12 oz. Cooked elbow macaroni

I tweaked it a bit from the original recipe to accomodate the ingredients I had - specifically, I left out the tomato juice. I'd imagine that if you follow the original recipe to the letter, you'll get a more "chili-like" consistency throughout the dish. I only used one can of beans (kidney), and I pureed them in their liquid so I didn't get that "bean" texture mouth-feel that eeks me out. Check out the original recipe linked below for a 1-pot cooking variation.