Chili Mac
Serves 6; 6 points per serving

1 1/2 cups elbow macaroni, uncooked
1 15 oz. vegetarian chili with beans
1 16 oz. can dar red kidney beans, drained
1/2 tsp. chili powder
3/4 cup (3 oz) reduced fat sharp cheddar cheese, shredded
1/2 cup nonfat sour cream

Cook macaroni according to package directions, omitting salt and fat. Drain well and set aside.

Combine chili, kidney beans, and chili powder in a large nonstick skillet. Add macaroni, cook over medium heat 5 minutes or until hot, stirring often. Spoon into individual serving bowls. Sprinkle with cheese and top evening with sour cream.