Low Sodium Chili Soup

2 - 46 oz cans of No Salt Added Tomato Juice
1 - 15 1/2 oz can of Brooks Hot & Spicy Chili Beans
1 1/2 lb ground sirloin
2 tbsp Chili Powder
1 tsp Crushed Red Pepper
1 tbsp Onion Powder
4 oz Barilla Plus Elbow Macaroni

Brown the ground sirloin with a small amount of the chili powder, crushed red pepper, and onion powder. Drain any remaining grease. In a large pot, add the ground sirloin, tomato juice, chili beans, and the remaining chili powder, crushed red pepper, and onion powder. Bring to a boil over med-hi heat, stirring occasionally. Add the elbow macaroni and continue boiling until macaroni is tender. Serves about 9 - 10 oz servings.

Number of Servings: 9

Recipe submitted by SparkPeople user RKBABCOCK.