Macaroni simmers in broth for this hearty one-dish chili that’s sure to please the whole family. Chiliheads may want a bottle of hot sauce on the table.

1 pound lean ground beef
1 small onion, chopped
3 medium garlic cloves, minced
14.5-ounce can fat-free, no-salt-added beef broth
1 cup dried elbow macaroni or small shell pasta
1/2 teaspoon salt
14.5-ounce can no-salt-added diced tomatoes, undrained
1 medium green bell pepper, diced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne or red hot-pepper sauce, or to taste
1/4 cup snipped fresh cilantro or thinly sliced green onions
1/4 cup shredded fat-free or reduced-fat Cheddar cheese (optional)

In a large saucepan, cook the beef, onion, and garlic over medium heat for 5 minutes, or until browned on the outside and no longer pink in the center, stirring occasionally to turn and break up the beef. Pour into a colander and rinse under hot water to remove excess fat; drain well. Return the beef mixture to the saucepan.

Stir in the broth, macaroni, and salt. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes.

Stir in the undrained tomatoes, bell pepper, chili powder, cumin, oregano, and cayenne. Cook, covered, for 10 minutes, or until the macaroni and bell pepper are tender.

To serve, ladle into bowls. Sprinkle with the cilantro and cheese.

With Cheese
Nutrition Analysis (per serving)
Calories    297   
Total Fat    5.5    g
Saturated Fat    1.5    g
Trans Fat     0.0    g
Polyunsaturated Fat    1.0    g
Monounsaturated Fat     2.0    g
Cholesterol    52    mg
Sodium    534    mg
Carbohydrates    33    g
Fiber    5    g
Sugars    7    g
Protein    30    g