Nutrition per serving may change if servings are adjusted.
1½ pounds lean ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (15 ounce) can chili beans in chili gravy
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
1 cup lower-sodium beef broth
1 medium green sweet pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
8 ounces dried cavatappi or macaroni, cooked according to package directions
¼ cup shredded reduced-fat Cheddar cheese
In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
In a 3½- to 4-quart slow cooker (see Tip), combine meat mixture, undrained chili beans, undrained tomatoes and green chilies, broth, sweet pepper, chili powder, and cumin.
Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in cooked pasta.
Top each serving with some of the cheese to serve.
Tip: For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.