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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Chili Macaroni
| Nutrition Information | |
| Calories: | 290 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 35mg |
| Carbohydrates: | 57g |
| Dietary Fiber: | 5g |
| Sugars: | 3.4g |
| Protein: | 13g |
| Vitamin A: | 440.5iu (8%) |
| Vitamin C: | 8.3mg (13%) |
| Calcium: | 61mg (6%) |
| Iron: | 1.8mg (10%) |
2 cups dry elbow macaroni
2-1/2 cups water
1/2 cup prepared salsa
3 tablespoon tomato paste
1 15 ounce can kidney beans, rinsed & drained
1/2-1 teaspoon chili powder
Place all ingredients in a nonstick skillet. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring frequently for 8-10 minutes or until macaroni is tender and excess liquid is evaporated. Serve with your favorite steamed vegetables.
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