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Three Bean Chili

Three Bean Chili recipe
photo by:
kraft
I was looking for a quick, easy recipe for chili, and this ended up being the perfect choice. Quite delicious.
posted by
jbrown1527
on 6/19/2011
time
prep:
5 min
total:
20 min
servings
total:
8 servings, 1 cup each

What You Need

1
can (28 oz.) fire roasted crushed tomatoes, undrained
1
jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1
can (15 oz.) no salt added black beans, drained
1
can (15 oz.) no salt added red kidney beans, drained
1
can (15 oz.) no salt added pinto beans, drained
1
tsp. chili powder
1
tsp. ground cumin
1
cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4
cup chopped cilantro

Make It

COMBINE tomatoes, salsa, beans and seasonings in large saucepan; mix well.

BRING to boil. Reduce heat to medium-low; simmer 10 min., stirring occasionally.

SERVE topped with cheese, sour cream and cilantro.

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

Kraft Kitchens Tips

Make Ahead
Chili can be prepared up to 3 days before serving, covered and refrigerated. Or, chili can be frozen up to 3 months.
Shortcut
Not rinsing the beans helps to thicken the chili and saves washing a colander. Open the cans and drain the liquid right into the sink.
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