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Soups/stews

Three-Bean Chili

Three-Bean Chili recipe
photo by:kraft
One reviewer said she was looking for a quick, easy chili recipe, and this Three-Bean Chili ended up being the perfect choice.
time
prep:
20 min
total:
20 min
servings
total:
8 servings, 1 cup each
Magazine Acquisition

What You Need

1
can  (28 oz.) fire-roasted crushed tomatoes
1
jar  (16 oz.) TACO BELL® Thick & 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 fresh cilantro

Make It

BRING all ingredients except cheese, sour cream and cilantro to boil in saucepan, stirring occasionally. Simmer on medium-low heat 10 min., stirring occasionally.

SERVE topped with remaining ingredients.

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

Kraft Kitchens Tips

Make Ahead
Chili can be prepared in advance. Refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator before reheating to serve.
Food Facts
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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