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Whole-Wheat Chili-Mac

Serves: 12
6 PointsPlus


 12 oz uncooked 93% lean ground beef  
  1 medium uncooked onion(s), chopped  
  14 1/2 oz canned stewed tomatoes, Mexican-style, undrained  
  1 1/4 cup(s) canned tomato sauce  
  2 Tbsp canned green chili peppers, diced, drained  
 2 tsp chili powder  
 1 tsp ground cumin  
  1 cup(s) uncooked whole wheat elbow macaroni  
  15 oz canned kidney beans, rinsed and drained  


In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Yields about 1 1/4 cups per serving.

Serve with grated parmesan topping, fat-free sour cream and low-fat or fat-free shredded Mexican cheese, if desired (could affect PointsPlus values).