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Cheese-Topped Chili
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Cheese-Topped Chili

50 Minutes
5 Min Prep
50 Min Cook
What could be better than a bowl of hearty chili made with ground beef and kidney beans? The same chili, topped with melty cheddar cheese, that's what!
What You Need
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6 servings
Original recipe yields 6 servings
1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green pepper s
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
RITZ Crackers
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Let's Make It
1
Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
2
Add next 4 ingredients; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
3
Sprinkle 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese. Serve with crackers.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute
Substitute ground turkey for the ground beef.
Special Extra
Garnish each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream and light sprinkling of chopped fresh parsley or cilantro.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 700mg
30%
Total Carbohydrates 31g
11%
Dietary Fibers 6g
21%
Sugars 7g
14%
Protein 26g
52%
Vitamin A
20%
Vitamin C
20%
Calcium
30%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, about 1 cup chili and 5 crackers 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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