This hearty Vegetable-Beef Chili really does have it all. Add some steak sauce, garlic and chili powder and call those cowpokes in for supper.
What You Need
Original recipe yields 6 servings
1 lb. boneless beef round steak, cut into 1/2-inch pieces
1 Tbsp. oil
1 green pepper, chopped
1 onion, chopped
1 clove garlic, minced
3 Tbsp. chili powder
2 cans (14-1/2 oz. each) diced tomatoes, undrained
3/4 cup A.1. Original Sauce
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) corn, drained
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Let's Make It
Brown meat in hot oil in large saucepan on medium-high heat; drain. Add peppers, onions and garlic; cook and stir on medium heat 3 min. or until vegetables are crisp-tender.
Stir in chili powder; cook and stir 1 min. Add tomatoes and steak sauce; stir. Bring to boil; cover.
Simmer on medium-low heat 45 min., stirring occasionally. Stir in beans and corn; simmer 15 min., stirring occasionally.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.