Add cheese to a classic with this three bean cheesy chili. Packed with tons of flavor, make this cheesy chili with KRAFT Mexican Style Shredded Four Cheese.
What You Need
Original recipe yields 8 servings
1 lb. ground beef
1 cup finely chopped bell pepper
1 cup finely chopped celery
1 cup finely chopped onion
3 cloves garlic, finely chopped
1 can (15 oz.) black beans in chili sauce
1 can (15 oz.) pinto beans in chili sauce
1 can (15 oz.) kidney beans in chili sauce
1 can (15 oz.) fire-roasted diced tomatoes
1 can (6 oz.) tomato paste
1 Tbsp. ground cumin
1 tsp. dried Mexican oregano
1 Tbsp. smoked paprika
1 tsp. chili powder
2 cups beef stock
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat large soup pot over medium heat. Add ground beef, bell pepper, celery, onion and garlic. Cook over medium heat until beef has browned and the liquid from the vegetables has evaporated.
Add beans, tomatoes and paste. Stir in spices. Mix well.
Add beef stock and mix well. Bring to a boil and reduce to a simmer. Simmer for 45 minutes – 1 hour.
Just before serving, stir in or top with cheese.
For spicier chili, add more chili powder or your favorite hot sauce.
You can also replace the beef stock with water.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.