Average Rating: 4.375TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours
YIELD: 12 servings.Ingredients
- 1 pound lean ground beef (90% lean)
- 4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cups water
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons beef bouillon granules
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups uncooked elbow macaroni
Instructions
- 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings.
- 2. Cover and cook on low for 5-6 hours or until heated through.
- 3. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts
1 cup: 222 calories, 5g fat (2g saturated fat), 23mg cholesterol, 585mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 15g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
