1 can (28 oz.) plum tomatoes (peeled), run through a blender or otherwise chopped
1 can (15 oz.) black beans
1 can (15 oz.) chickpeas (garbanzo beans)
1 can (15 oz.) kidney beans
1 Tbsp. ground cumin
1/4 tsp. ground red pepper (cayenne)*
1 tsp. smoked paprika
1/4 tsp. thyme
2 bay leaves
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Let's Make It
In a bit of olive oil, sauté the onion, bacon, carrot, and celery, until the onion is soft and the bacon fat rendered.
Add the garlic and sauté a moment more.
Add the beef and cook until brown, breaking it up with a wooden spoon (or a potato masher).
After the beef is browned, add the chicken stock, tomato paste, canned tomatoes, beans, and all the spices and herbs.
Bring to a boil and simmer as long as you feel like it. It doesn’t need much more cooking at this point.
Season to taste.
Serve garnished with tortilla chips, shredded KRAFT Cheddar Cheese, sliced scallions, PHILADELPHIA Cream Cheese, and or any other topping of your choice.
*If you want to make the chili more spicy, double (or triple!) the amount of cayenne pepper. It is up to you.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.