Three-Bean Chili

(20)

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photo by:kraft

I was looking for a quick, easy recipe for chili, and this ended up being the perfect choice. Quite delicious.

posted by

jbrown1527

on 6/19/2011

time

prep:

20 min

total:

20 min

servings

total:

8 servings, 1 cup each

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What You Need

can (28 oz.) fire-roasted crushed tomatoes

jar (16 oz.) TACO BELL® Thick & Chunky Salsa

can (15 oz.) no-salt-added black beans, drained

can (15 oz.) no-salt-added red kidney beans, drained

can (15 oz.) no-salt-added pinto beans, drained

tsp. chili powder

tsp. ground cumin

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

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

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.

Food Facts

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.

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a cook

posted:1/30/2008

very quick and easy! we added some lean ground beef to it and it was delicious! :) it also makes enough to even have company over and have enough to go around! Great recipe.

etta2c

posted:1/30/2008

This was good the first time I made it but of course I had to change something - first off I did not use the no salt added beans - I prefer the regular ones and I did not use cumin - I used chipolte powder and left off the cilantro. I also used 1 medium onion and 1/2 green pepper that I had cooked until the onion was clear. Used real cheese not reduced fat and real sour cream. Family loved the second time - the first time a little bland.