Beans are a good source of fibre in this tasty dish.
What do I need ?
Original recipe yields 8 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 can (19 fl oz/540 mL) chili-style stewed tomatoes, undrained
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1 can (19 fl oz/540 mL) red kidney beans, drained, rinsed
1 can (19 fl oz/540 mL) pinto beans, drained, rinsed
1/2 cup salsa
1 tsp. chili powder
1 tsp. ground cumin
1 cup Cracker Barrel Shredded Tex Mex Cheese
1/2 cup light sour cream
1/4 cup chopped cilantro
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How do I make it ?
Combine tomatoes, beans, salsa and seasonings in large saucepan; mix well.
Bring to boil. Reduce heat to medium-low; cover. Simmer 10 min., stirring occasionally.
Serve topped with cheese, sour cream and cilantro.
Kraft Kitchen Tips!
Chili can be prepared up to 3 days before serving, covered and refrigerated. Or, chili can be frozen up to 3 months.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3.5 g
Cholesterol 15 mg
Sodium 1180 mg
Carbohydrate 36 g
Fibre 12 g
Sugars 5 g
Protein 15 g
8 servings, 1 cup (250 mL) each
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.