Lean ground beef, tomatoes and kidney beans are served with pasta shells and Parmesan in this hearty, easy-to-make chili.
What You Need
Original recipe yields 6 servings
1-1/2 lb. lean ground beef
1 green pepper, chopped
1 onion, chopped
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 cup water
1 tsp. chili powder
1 tsp. ground cumin
1/2 cup KRAFT Grated Parmesan Cheese, divided
2 cups medium pasta shells, uncooked
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Let's Make It
Brown meat in large saucepan; drain. Return meat to pan. Add peppers and onions; cook 5 min., stirring frequently.
Add tomato sauce, tomatoes, beans, water, seasonings and 1/4 cup cheese; stir. Bring to boil; cover. Simmer on medium-low heat 45 min., stirring occasionally. About 15 min. before chili is done, cook pasta as directed on package, omitting salt.
Drain pasta. Serve topped with chili and remaining cheese.
Prepare using Italian sausage and/or cannellini beans.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 43g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups 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.