Weight Watchers Cheesy Chili Mac - 5 points

Ingredients:

• 2/3 lb extra lean ground beef
• 2 medium onions, chopped
• 1 (29 ounce) can Mexican-style stewed tomatoes (undrained)                             
• 2 1/2 cups tomato juice                                           
• 1 (4 ounce) can green chili peppers, diced, drained                                           
• 2 teaspoons chili powder                                           
• 1 1/2 cups elbow macaroni                                           
• 1 (31 ounce) can pinto beans, drained and rinsed                                           
• 1/2 cup low-fat cheddar cheese, shredded                             

Directions:

1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
2. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.