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A bowl of weeknight comfort. Enjoy your chili with cornbread and a tall glass of ice-cold Nestea. This chili also performs double-duty - enjoy some now and freeze some for later.

Quick Ortega Chili

2 pounds lean ground beef or turkey
4 (15-ounce) cans kidney or black beans, undrained
2 (16-ounce) jars ORTEGA Salsa - Homestyle Recipe
1 1/2 cups water
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix

1. Cook beef in 5- to 6-quart Dutch oven until brown. Stir in beans, salsa, water and seasoning mix. Cook, stirring occasionally, for 10 minutes.
2. Spoon half of chili into 2-quart freezer container or two 1-quart freezer containers. Seal, label and freeze for up to 2 months.
3. Serve remaining chili with sour crean and shredded cheddar cheese, if desired.

Makes 4 servings.

TO REHEAT FROZEN CHILI: Transfer frozen chili to 5 to 6-quart Dutch oven; cover. Cook over low heat, stirring occasionally, for 35 to 40 minutes or until heated through. Serve with sour cream and shredded cheddar cheese, if desired.

Recipe is the property of Nestlé® and Meals.com, used with permission.