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9 servings, 1-2/3 cups each
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Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Use a small knife to cut up tomatoes right in the can.
This chili freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.
* 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.
I love this recipe. Quick and easy to make. Can freeze with no problems later also. I tend to make mine a little bit more spicy but I have never had any complaints. Yum!
Very good, although I would have added a little salt to the rice, but the chili was delish
Flavorful! Subbed out the rice, and served over "Moist Tex-Mex Cornbread." Great timing to make cornbread while chili needs time to simmer. Best recipe I've made in awhile.