Soups/stews

Speedy Chili Stew

photo by:kraft

Thick with cubed pork and pinto beans, this Speedy Chili Stew lives up to its name: it's ready to serve up in just 40 minutes, garnished with cheese and sour cream.

time

prep:

10 min

total:

40 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

small onion, chopped

3/4

lb. pork tenderloin, cut into small cubes

tsp. chili powder

tsp. ground cumin

cup TACO BELL® Thick & Chunky Medium Salsa

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

can (14.5 oz.) no-salt-added diced tomatoes, undrained

1/2

cup KRAFT 2% Milk Shredded Cheddar Cheese

1/4

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Make It

HEAT large saucepan sprayed with cooking spray on medium-high heat. Add onions; cook and stir 2 min. Stir in meat, chili powder and cumin; cook 5 min. or until meat is no longer pink, stirring frequently.

STIR in salsa, beans and tomatoes. Bring to boil; simmer on medium-low heat 15 min. or until thickened and heated through, stirring occasionally.

SERVE topped with cheese and sour cream.

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

Kraft Kitchens Tips

Special Extra

Garnish each serving with 2 tsp. chopped fresh cilantro or green onions.

Make Ahead

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.

Substitute

Substitute canned red beans for the pinto beans.