Categories: Beef, Pastanoodle, Chili 
      Yield: 4 servings 
  
      1 tb Vegetable oil 
      1    Onion, chopped 
      1    Sweet green pepper, chopped 
      2    Garlic cloves, minced 
      1 lb Lean ground beef 
     19 oz Canned kidney beans, 
           -drained and rinsed 
     14 oz Canned tomato sauce 
      1 tb Chili powder 
    1/4 ts Pepper 
      2 c  Elbow macaroni 
    1/2 c  Light sour cream - or 
           -thick plain yogurt 
  
  In skillet, heat oil over medium heat; cook onion, green pepper and garlic 
  for 5 minutes or until softened. 
   
  Add beef; cook over medium-high heat, breaking up with spoon, for 5 
  minutes or until no longer pink. Spoon off fat. 
   
  Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or 
  until piping hot. 
   
  Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10 
  minutes or until tender but firm; drain well and return to pot. 
   
  Add sauce; toss to coat well. Serve topped with sour cream. 
   
  Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g 
  carbohydrate, very high source fibre, excellent source iron. 
   
  4 servings for $9.99CDN [Feb 96] 
   
  Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 
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