Spicy Chili-Mac - cooking recipe

Ingredients

1 lg carrot, chopped
1 lg onion, chopped
1/4 c water
3 1/2 oz can vegetable broth (like V-8)
1 15 oz can undrained chopped tomatoes
1 15 oz can undrained pinto beans
1 15 oz can undrained kidney beans
3 T chili powder
1 T chopped garlic
1/3 c parmesan cheese
8 oz macaroni, uncooked

Preparation

Combine carrots, onion and water in a large saucepan.
Cook over medium heat, stirring until liquid has evaporated (about 10 minutes).
Add V-8, undrained tomatoes, beans, chili powder, garlic and parmesan cheese.
Bring to a boil, add uncooked macaroni and cook for about 8-10 minutes or until macaroni is tender.
If mixture is too thick, add additional V-8 juice or if it is too thin, boil until it is thicker.
Ladle into bowls with yogurt and red pepper flakes on top.
Toppings:
plain nonfat yogurt and/or crushed red pepper flakes.