Double-Cheese Chili from Kraft

1lb.  ground beef
1 small  onion, chopped
1/2 cup  chopped green peppers
1 can  (15 oz.) kidney beans, rinsed
1 can  (14-1/2 oz.) diced tomatoes, undrained
1 can  (8 oz.) tomato sauce
1 Tbsp.  chili powder
1-1/2 cups  KRAFT Shredded Sharp Cheddar Cheese, divided

make it

BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.

ADD next 4 ingredients; mix well. Cover. Simmer on low heat 30 min., stirring occasionally.

SPRINKLE 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.

kraft kitchens tips

Substitute ground turkey for the ground beef.
Garnish each serving with a dollop of BREAKSTONE’S or KNUDSEN Sour Cream and a light sprinkling of chopped fresh parsley or cilantro.
For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce.