Makes 8 servings
1 cup diced onion
1 cup chopped red bell pepper
½ cup diced green bell pepper
1 tsp. minced garlic clove
1 Tbsp olive oil
2 cups water
1 ½ cups uncooked elbow macaroni, whole-wheat
1 can (16 oz) chili beans, undrained
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
2 tsp. chili powder
½ tsp. salt
1 tsp. ground cumin
Sauté onions, peppers in oil in a non-stick pan over medium-high heat until tender. Add garlic, cook 1 minute longer. Stir in water, macaroni, beans, tomatoes, tomato sauce, chili powder, salt, and cumin.
Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until macaroni is tender.
Nutrition analysis per serving: 226 calories, 3 g fat, 10 g protein, 42 g carbohydrate, 10 g fiber, 900 mg sodium.
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