Meatless Chili Mac

1 large onion, chopped

1 medium green peppers, chopped

1 garlic clove, minced

1 tbsp olive oil

2 cups water

1 ½ cups uncooked elbow macaroni (whole-wheat if Core)

1 can (16 oz) mild chili beans, undrained

1 can (15.5 oz) great northern beans, rinsed and drained

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

4 tsp. chili powder

1 tsp salt

1 tsp ground cumin

½ cup fat-free sour cream

In a large saucepan, sauté the onion, green pepper and garlic in oil until tender. Stir in the water, macaroni, beans, tomatoes, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tbsp. sour cream.

Makes 8 servings of 1 ¼ cups @ 3-Points per serving or Core