Servings: 6

Instructions
• 1 1/2 cups elbow macaroni, uncooked
• 15 oz vegetarian chili with beans
• 16 oz dark red kidney beans, drained
• 1/2 tsp chili powder
• 3/4 cup reduced fat cheddar cheese, shredded
• 1/2 cup nonfat sour cream

Instructions:

1. Cook macaroni according to package directions, omitting salt and fat. Drain well, and set aside.
2. Combine chili, kidney beans, and chili powder in a large nonstick skillet; add macaroni. Cook over medium heat 5 minutes or until hot, stirring often.
3. Remove from heat.
4. Stir in cheese and sour cream. Stir until cheese is melted.

Cook’s Notes
Why would you make one of those boxed helper dinners with all that sodium when you can make this healthy, tasty alternative?

Tweaked from Weight Watchers 15-Minute Cookbook

Index Tags: beans • cheese • diet-friendly • freezer-friendly • pasta • Recipes • sour cream • spicy • vegetarian • Weight Watchers©