2/3 cup elbow macaroni, uncooked
1/4 pound lean ground beef
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 clove garlic, minced
1 (15 ounce) can dark red kidney beans, drained
1 (14.5 ounce) can no-salt added whole tomatoes, chopped
1 (8 ounce) can no-salt added tomato sauce
1 tablespoon dijon-style mustard
2 teaspoons chili powder
2 teaspoons lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt

Cook macaroni according to package directions, drain and set aside. Brown ground beef in a nonstick skillet, drain and blot with a paper towel. Coat a nonstick skillet with cooking spray and place over medium-high heat until hot. Add onion, green pepper and garlic and saute until tender. Stir in macaroni, beef, beans and remaining ingredients and simmer for 10 minutes, stirring occaisionally.

Makes 6 servings
Serving Size: 8-12 ounces