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Soups/stews

No-Fuss Italian Chili

photo by:kraft
A cup of this, a can of that—and soon your browned meat has turned into an amazingly delicious Italian chili. Sprinkle with Parmesan cheese and enjoy.
time
prep:
25 min
total:
25 min
servings
total:
6 servings, 1-1/3 cups each

What You Need

1
lb.  lean ground beef
1/3
cup  KRAFT Grated Parmesan Cheese, divided
1
can  (15 oz.) HUNT'S® Tomato Sauce
1
can   (14.5 oz.) HUNT'S® Diced Tomatoes, undrained
2
cups  water
2
cups  elbow macaroni, uncooked
1
can  (15 oz.) kidney beans, rinsed
1
Tbsp.  chili powder

Make It

BROWN meat in large saucepan; drain. Return meat to pan.

RESERVE about 1-1/2 Tbsp. cheese. Add remaining cheese to meat with all remaining ingredients; stir. Bring to boil. Cover; simmer on medium-low heat 10 to 12 min. or until macaroni is tender, stirring occasionally.

SPRINKLE with reserved cheese.

Hunt's® is a registered trademark of ConAgra Foods, Inc.

Kraft Kitchens Tips

Variation
Substitute crumbled Italian sausage for the ground beef and/or cannellini beans for the kidney beans.
Substitute
Substitute any small pasta shape, such as ditalini or shells, for the macaroni.
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