Cheesy Chili-Mac


1 spray(s) cooking spray  
2/3 pound(s) uncooked lean ground beef 
2 medium uncooked onion(s), chopped  
29 oz canned stewed tomatoes, Mexican-style (undrained) 
2 1/2 cup(s) canned tomato juice  
4 oz canned green chili peppers, diced, drained 
2 tsp chili powder  
1 1/2 serving(s) uncooked macaroni, elbow-size  
31 oz canned pinto beans, rinsed and drained  
1/2 cup(s) low-fat, shredded Cheddar cheese  

1. Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

3. Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.

 Weight Watchers Points Plus= 7  (makes 12 servings - servings size is 1 Cup of chili w/ 1 T cheese)