Sweet corn and VELVEETA Cheese Sauce are the last-minute additions to this rich and hearty Southwest beef chili.
What You Need
Original recipe yields 10 servings
1-1/2 lb. extra-lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 cans (15 oz. each) kidney beans, rinsed
1 can (28 oz.) crushed tomatoes, undrained
2 cups fat-free reduced-sodium beef broth
2 Tbsp. chili powder
2 tsp. ground cumin
1-1/2 pouches (4 oz. each) VELVEETA Cheese Sauce (6 oz.)
1 cup frozen corn
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Let's Make It
Brown meat with onions and garlic in large saucepan; drain. Return meat mixture to pan.
Add all remaining ingredients except VELVEETA Sauce and corn; stir. Bring to boil; simmer on medium-low heat 1 hour, stirring occasionally.
Stir in VELVEETA and corn. Cook 5 min. or until heated through, stirring frequently.
For added color and flavor, serve chili topped with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed baked tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 6g
* 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.