Chili - Mac (WW)

• Cooking spray
• 2/3 pounds extra lean ground beef
• 1 large onion, chopped
• 29 oz. stewed tomatoes, Mexican-style, undrained
• 1 large can tomato juice
• 1 small can green chilies, diced, drained
• 2 T. chili powder
• 1 T. cumin
• 2 cans (31 oz) pinto beans, undrained
• 1 1/2 c. uncooked, whole wheat elbow macaroni
• 1 t. baking soda
• salt and pepper to taste

Coat large skillet with cooking spray. Cook ground beef and onion, seasoned with some salt, pepper, and chili powder, over medium-high heat until meat is browned, about 10 minutes. Drain off fat.
In a large pot add cooked ground beef mixture, stewed tomatoes, tomato juice, green chilies, beans, chili powder, cumin and baking soda. Bring to boil.
Stir in macaroni. Return to boiling. Reduce heat, cover, and simmer until macaroni is tender. Taste and add salt, pepper, and chili powder if needed.
Serve with non-fat sour cream and low-fat shredded cheddar cheese.