Easy Chili

Come home to a hearty chili made using veggies, ground beef and Progresso™ kidney beans – perfect for a weeknight dinner. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 9, 2019

Ingredients

lb ground beef round

1 1/4

cups chopped onions

1 1/4

cups chopped green bell peppers

cloves garlic, finely chopped

cans (14.5 oz each) no-salt-added stewed tomatoes, undrained

can (15 oz) Progresso™ dark red kidney beans, drained, rinsed

can (8 oz) no-salt-added tomato sauce

package (1 oz) onion soup mix (from 2-oz box)

cup water

tablespoons chili powder

tablespoon paprika

1 1/4

teaspoons red pepper sauce

tablespoons shredded reduced-fat sharp Cheddar cheese

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1

Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
2

Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.