Campbell's® Chili and Rice | Recipe Finder

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4servings
25minutes
1047calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	B₁, B₂, B₃, B₁₂, H, C, D, P
Minerals	Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

3/4 pound ground beef (85% lean)
1 medium onion, chopped
1 tablespoon chili powder
1 (10 3/4 ounce) can Campbell's® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 teaspoon vinegar
1 (15 ounce) can kidney beans, rinsed and drained
4 cups hot cooked regular long-grain white rice, cooked without salt

Instructions Jump to Ingredients ↑

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve over the rice.

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