Ingredients

• Cooking spray
• 2 teaspoons minced garlic
• 1 cup frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
• 1 ½ lb lean ground beef, 7% fat
• 1 teaspoon beef base
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 (4.5-oz) can chopped green chilies
• 1 (14.5-oz) can diced tomatoes (Italian Herbs)
• 1 (10.75-oz) can tomato puree
• 2 (16-oz) cans pinto beans
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 cup refried beans (½ can)

Steps

1. Preheat large saucepot on medium-high 2–3 minutes. Coat beef with spray, then and add to pan; brown 5–7 minutes, stirring to crumble meat, or until no pink remains.
2. Stir garlic and seasoning blend into beef and cook 3 minutes. Add remaining ingredients to beef (except refried beans); bring mixture to a boil. Reduce heat to medium-low; simmer 10–12 minutes, stirring occasionally, or until flavor has blended.
3. Stir in refried beans; cook 5 more minutes, stirring occasionally, and until beef is 165°F. Serve with favorite chili toppings.

Ingredients

• 1 cup mild, all-natural salsa
• 8 oz processed American cheese
• 2 teaspoons cornstarch
• 6 oz blue corn tortilla chips (¾ bag)

Steps

1. Place in medium saucepan: salsa, cheese and cornstarch. Heat mixture on medium heat 6–8 minutes, whisking until cheese is melted.
2. Drizzle mixture over tortilla chips; top with shredded cheese and favorite nacho toppings. Serve.