Double-Cheese Chili

By á-2816

Ingredients

• 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 Kraft Tex Mex Shredded Cheese, divided

Preparation

Step 1

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.