From Paulette Vickery's Recipe Collection


main dish, meats, soups, vegetables

1 tablespoon olive oil
1/2 lb lean ground beef
1 each green bell pepper, chopped
1 each onion, chopped
1 can chili style tomatoes 14oz
1 1/2 cup corn
1 can red kidney beans, 15oz
2 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cumin
3 cup fucilli

Heat oil in a large nonstick skillet. Add ground beef, bell pepper, and onion. Cook until beef is browned and the vegetables are tender, 5-6 minutes. Add tomatoes, corn, drained and rinsed beans, chili powder, red pepper flakes, and cumin. Bring to a boil. Reduce the heat and simmer covered until flavors are blended, about 20 minutes. Meanwhile, cook pasta and drain. Serve hot cooked pasta topped with the beef chili mixture. Per serving: calories 408, total fat 8 G, saturated fat 2 G, cholesterol 23 MG, sodium 525 MG, carbohydrate 64 G, fiber 6 G, protein 21 G, calcium 34 MG, points 7.

Yield: 6 servings

NYC Nutrilink:

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