Double-Cheese Chili

1 lb. 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 Shredded Sharp Cheddar Cheese, divided

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

Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.

Garnish each serving with a dollop of 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