Wednesday, October 1, 2008

On My Hearth: Weight Watchin' Wednesday


This was supposed to be Saturday's dinner but I'm in the mood for it today! *grin* It's still a bit dreary and rainy here so I'll appreciate coming home from work to a nice bowl of hearty, healthy chili and the aforementioned black bean brownies from a fabulous new-to-me blog, Cheap Healthy Good. Yummy!


* Exported from MasterCook *

Slowcooker Chili Mac

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup elbow macaroni
15 ounces red kidney beans -- rinsed and drained
12 ounces Morningstar Meal Starters Grillers Recipe Crumbles
1 large onion -- chopped
3 tablespoons chili powder
1/4 teaspoon crushed red pepper -- to taste
15 ounces diced tomatoes
15 ounces crushed tomatoes

Cook macaroni according to package directions, drain and set aside for later.

Place all other ingredients into slowcooker, cook on low for 5 hours or until heated through and bubbly.

Mix in macaroni and serve topped with minced onion, sour cream and grated cheddar if desired!

Enjoy!

Description:
"I tweaked this recipe from one found on the internet, substituting veggie crumbles for the original beef to lower fat & calories and make it vegetarian!"
Yield:
"12 cups"
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Per Serving (excluding unknown items): 165 Calories; 1g Fat (5.2% calories from fat); 10g Protein; 31g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

2 comments:

mrsb said...

Yum! I make something similar, but throw in a pack of the corn we froze from the farm market, and use pinto beans instead of kidneys.

Rapunzel said...

Mrsb, your version sounds delish, will have to try it next time!