Chili Mac Pot
|Extra lean ground turkey/Extra lean ground beef||16 Ounce|
|Olive oil||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Canned tomatoes||16 Ounce, coarsely chopped and undrained (2 Cups, 1 Can)|
|Canned tomato soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Low sodium tomato juice||1 Cup (16 tbs)|
|Chili seasoning||2 Teaspoon|
|Canned red kidney beans||6 Ounce, drained, rinsed (One 8-Ounce Can)|
|Uncooked elbow macaroni||1 Cup (16 tbs)|
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat.
Meanwhile, in a slow cooker container sprayed with olive oil-flavored cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning.
Stir in kidney beans and uncooked macaroni.
Add browned meat.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.