Chunky Chili - Kraft Recipes Top
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Chunky Chili

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4 servings

This flavorful, chunky chili is made smarter by using lean beef and reduced-fat cheese. Top with baked tortillas for a little crunch.

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Make It

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  • 1. Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips.
  • 2. Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and dry. Set aside.
  • 3. Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender.
  • 4. Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese. Makes 4 servings.

Special Equipment Needed


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 300
Total fat 7g
Saturated fat 2g
Cholesterol 60mg
Sodium 600mg
Carbohydrate 31g
Dietary fiber 7g
Protein 33g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

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