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Four-Star Chili
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Four-Star Chili

2 Hr(s)
15 Min(s) Prep
1 Hr(s) 45 Min(s) Cook
Healthy Living
Meat, salsa and beans team up for a hearty game-day chili and a smart way to keep the home crowd happy. Serve over rice to keep hungry fans cheering.
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. each boneless beef and pork for stew, cut into 1/2-inch pieces
1 large onion, chopped
1/2 cup KRAFT Italian Dressing
1 large each red and green pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 Tbsp. chili powder
2 cans (15 oz. each) black beans, rinsed
4 cups hot cooked long-grain brown rice
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Brown meat with onions in dressing in Dutch oven or large deep skillet on medium-high heat 5 min., stirring occasionally. Add peppers; cook 2 to 3 min. or until crisp-tender.
2
Add salsa, broth and chili powder; stir. Bring to boil. Cover; simmer on medium-low heat 1 hour or until meat is tender.
3
Stir in beans; cook, uncovered, 30 min. Serve over rice.
Kitchen Tips
Tip 1
Substitute
Substitute 1 lb. each ground beef and ground pork for the cut-up beef and pork.
Tip 2
Special Extra
Serve topped with KRAFT Mexican Style Shredded Four Cheese and/or BREAKSTONE'S or KNUDSEN Sour Cream.
Tip 3
Substitute
Serve over hot cooked white rice.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 760mg
33%
Total Carbohydrates 50g
18%
Dietary Fibers 10g
36%
Sugars 6g
12%
Protein 31g
62%
Vitamin A
20%
Vitamin C
40%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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