2 onions, chopped
29 oz canned stewed tomatoes, Mexican style
2 1/2 cups canned tomato juice
4 oz diced green chiles
2 tsp chili powder
1 1/2 cup uncooked elbow macaroni
31 oz canned pinto beans, rinsed and drained
1/4 cup lowfat shredded cheddar cheese
Brown hamburger meat and onion; drain. Stir in stewed tomatoes, tomato juice, chiles, and chili powder. Bring to a boil. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender. Spoon chili into bowls and sprinkle with cheese.
Serves 6
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