1 pound lean ground beef (500 gm)
28 oz can Italian tomatoes (796ml)
1 green pepper, chopped
1 can red kidney beans (400ml)
2 medium onions, chopped
1 tbsp (15 ml) olive oil
3/4 cup (175 gm ) plain yogurt
3 tbsp chili powder (30ml)
1 tbsp (15 ml) honey
2 cups (200 gm) macaroni-style pasta (uncooked)
Sauté beef in oil until browned and then drain off excess fats, add onions and green pepper and cook for five minutes more until onions are tender.
Add all other ingredients, including pasta except the kidney beans.
Heat to boiling and then cover and simmer on low heat for 45 minutes, stirring occasionally.
Stir in kidney beans and simmer a few minutes longer.