One reviewer said she was looking for a quick, easy chili recipe, and this Three-Bean Chili ended up being the perfect choice.
What You Need
Original recipe yields 8 servings
1 can (28 oz.) fire-roasted crushed tomatoes
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) no-salt-added black beans, drained
1 can (15 oz.) no-salt-added red kidney beans, drained
1 can (15 oz.) no-salt-added pinto beans, drained
1 tsp. chili powder
1 tsp. ground cumin
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped fresh cilantro
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Let's Make It
Bring all ingredients except cheese, sour cream and cilantro to boil in saucepan, stirring occasionally. Simmer on medium-low heat 10 min., stirring occasionally.
Serve topped with remaining ingredients.
Chili can be prepared in advance. Refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator before reheating to serve.
Not rinsing the beans helps to thicken the chili and saves washing a colander. Open the cans and drain the liquid right into the sink.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
8 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.