Chili Mac

(serves 8, 6 POINTS per serving)

1 serving cooking spray (5 one-second sprays per serving)
2/3 pound raw extra lean ground beef
2 medium onion(s), chopped 
29 oz canned stewed tomatoes, Mexican-style 
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder 
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar chees
 
Coat a large skillet with cooking spray. 
Cook ground beef and onion over medium-high 
heat until meat is browned,  about 10 minutes; 
drain off fat. 

Stir in stewed tomatoes including juice, tomato juice,
chili peppers and chili powder. Bring mixture to a boil.
Stir in macaroni and beans; return to boiling.
Reduce heat, cover and simmer until macaroni is tender,
about 15 minutes. Serving size, 1 cup chili, 
1 1/2 teaspoons of cheese.