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Soups/stews

Speedy Chili Stew

photo by:kraft
Thick with cubed pork and pinto beans, this Speedy Chili Stew can be dressed to thrill 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

What You Need

1
small   onion, chopped
3/4
lb.  pork tenderloin, cut into small cubes
2
tsp.  chili powder
2
tsp.  ground cumin
1
cup  TACO BELL® Thick & Chunky Medium Salsa
1
can  (15 oz.) no-salt-added pinto beans, drained
1
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.
K:52537v2:144080
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