Entrée

Big Red Chili

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prep time

10 min

total time

50 min

makes

10 servings, 1 cup (250 mL) each

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kraft

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What You Need

1 lb. (450 g) lean ground beef

2 carrots, shredded

1 large onion, chopped

4 cloves garlic, minced

2 Tbsp. chili powder

1-1/2 tsp. ground cumin

1/2 tsp. dried oregano leaves, crushed

2 cans (19 fl oz/540 mL each) kidney beans, rinsed

1 can (28 fl oz/796 mL) diced tomatoes, undrained

1 can (10 fl oz/284 mL) 25%-less-sodium beef broth

1 can (127 mL) chopped green chiles, undrained

1-1/2 cups frozen corn

1 cup Kraft Tex Mex Shredded Cheese

Make It

BROWN meat in Dutch oven or large deep skillet on medium heat; drain. Add carrots, onions and garlic; cook and stir 5 min. or until crisp-tender.

STIR in seasonings; cook and stir 1 min. Add all remaining ingredients except cheese; stir. Bring to boil; simmer on low heat 20 min., stirring occasionally.

SERVE topped with cheese.

kraft kitchens tips

Make Ahead

Chili can be made ahead of time. Cool, then refrigerate until ready to reheat before serving. Or, store in airtight container in freezer up to 3 months. Thaw overnight in refrigerator before reheating to serve.