Spicy chili is spooned over, and topped with, shredded cheese for a bit of cheese in every bite.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra lean ground beef
1 small onion, chopped
1/2 cup green peppers, chopped
1 can (19 fl oz./540 mL) kidney beans, drained, rinsed
1 can (19 fl oz./540 mL) whole tomatoes, undrained
1 can (213 mL) tomato sauce
1 Tbsp. chili powder
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
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How do I make it ?
Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min., stirring occasionally.
Sprinkle 1 Tbsp. cheese onto bottom of each of six soup bowls; top with chili and remaining cheese.
Kraft Kitchen Tips!
Serve with a cornbread muffin.
Substitute ground turkey for the ground beef.
Garnish each serving with a dollop of sour cream and a light sprinkling of chopped fresh parsley or cilantro.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 740 mg
Total carbohydrate 21 g
Dietary fibre 7 g
Sugars 7 g
Protein 26 g
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.