Chili Suppers

(109)

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photo by:kraft

Mix and match our ingredient options for a hearty, cheesy family dinner with the flavors your crew loves best.

time

prep:

10 min

total:

20 min

servings

total:

4 servings

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what you need

Take 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, 1 undrained can (14-1/2 oz.) diced tomatoes, 1 rinsed can (15 oz.) kidney beans, 2 tsp. chili powder, 1/4 tsp. garlic powder and 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and mix & match your recipe from these options...

ground meat options	vegetable choices	KRAFT Shredded Cheese possibilities
chicken	1/2 cup each sliced fresh mushrooms and carrots	Pizzeria Four Cheese
beef	1/2 cup each chopped onions and green peppers	Cheddar
pork	1/2 cup each sliced celery and zucchini	Cheddar
meatless: 1 cup cooked long-grain white rice (add with 3/4 cup shredded cheese)	1/2 cup each frozen corn, sliced celery, chopped onions	Italian* Mozzarella/Parmesan Cheese Blend

Just follow our 3 simple steps:

COOK 1 lb. ground meat in large saucepan until done, stirring occasionally. Drain, if necessary. Add vegetables and salsa; cook until vegetables are crisp-tender, stirring occasionally.

STIR in tomatoes, beans, chili powder and garlic powder; stir until well blended. Cook until heated through, stirring occasionally. Stir in 3/4 cup KRAFT Shredded Cheese.

TOP evenly with additional 1/4 cup KRAFT Shredded Cheese and the sour cream.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. * Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion

Serve with a French bread roll.

Make Ahead

This is a great dish to make ahead of time and take to a potluck dinner. If desired, recipe can be doubled. Just prepare as directed, doubling all ingredients.

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bruce296

posted:2/21/2008

Very good in the beef version. Adding shredded cheddar as a topping makes it even better.

judybeecee

posted:2/19/2008

Everything sounds great, but the sodium count is sky high!!! I'll have to figure out how to lower the salt content in order to make it.

a cook

posted:2/14/2008

My husband and I love the Mexican style version of this recipe. We like to double the recipe, have the leftovers for lunch the next day and then use the very last of the chili for chili dogs the next night!

rlacerba

posted:2/10/2008

Everybody loved this one, I will make it many more times!

Bakerlady02

posted:2/9/2008

I would like to know if the canned beans should be drained? Most recipes never say this and I find it confusing. Bakerlady02

a cook