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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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âI came across this recipe in a newspaper years ago and itâs been a real hit at our house ever since,â recalls Cindy Ragan from North Huntington, Pennsylvania. âItâs fast and flavorful and appeals to all ages.â Ingredients:
1 large onion, chopped |
1 medium green pepper, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
2 cups water |
1-1/2 cups uncooked elbow macaroni |
1 can (16 ounces) mild chili beans, undrained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
4 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 cup fat-free sour cream |
Directions:
1. In a Dutch oven, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, salt and cumin.
2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream. Yield: 8 servings.
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