Yeah, this chili is cheesy. But it's also beefy and hearty, with a base of kidney beans and fire-roasted diced tomatoes.
What You Need
Original recipe yields 6 servings
1 lb. extra-lean ground beef
1 each green pepper and onion, chopped
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
1 can (15 oz.) kidney beans, rinsed
1 can (28 oz.) fire-roasted diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Brown meat in large saucepan on medium heat; drain. Add peppers, onions and seasonings; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
Serve topped with cheese.
Garnish each serving with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream and a light sprinkling of chopped fresh chives or cilantro.
Add More Heat
For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce along with the other seasonings.
Substitute ground turkey for the ground beef.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.