CAT'S CHUNKY CHILI

By dinachapman

Ingredients

• 2 lb. lean beef for stew, cut into 1-1/2-inch cubes
• 1 large onion, chopped (about 1 cup)
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz. each) kidney beans, drained, rinsed
• 1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
• 1 can (15 oz.) no-salt-added tomato sauce
• 2 Tbsp. chili powder

Preparation

Step 1

PLACE all ingredients in slow cooker; mix well. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).

SERVE with your favorite chili toppings.
KRAFT KITCHENS TIPS
Chili Toppings
Top individual bowls of chili with one or more of the following toppings: BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Reduced Fat Shredded Colby and Monterey Jack Cheese, cooked crumbled OSCAR MAYER Bacon and coarsely crushed PREMIUM Saltine Crackers.

Use Your Stove Top
Heat 1 Tbsp. olive oil in large saucepan or Dutch oven on medium heat. Add onions, celery and garlic; cook and stir 3 to 5 min. or until tender. Add meat; cook 5 min. or until meat is browned, stirring occasionally. Stir in remaining ingredients; cover. Reduce heat to low. Simmer 3 hours or until meat is tender.

Vegetarian Chili
Prepare as directed, omitting the meat, increasing the beans to 3 cans (15 oz. each) and adding 1 pkg. (10 oz.) frozen whole kernel corn.
NUTRITION INFORMATION
Calories 270 g Sugars 7 g
Total Fat 7 g Protein 25 g
Saturated Fat 2.5 g Vitamin A 15 %DV
Cholesterol 50 mg Vitamin C 25 %DV
Sodium 460 mg Calcium 6 %DV
Carbohydrate Iron 25 %DV
Dietary Fiber