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Chili and Rice

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    Ingredients Jump to Instructions ↓

    1. 3/4 lb. ground beef (85% lean)

    2. 1 medium onion , chopped (about 1/2 cup)

    3. 1 tbsp. chili powder

    4. 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup

    5. 1/4 cup water

    6. 1 tsp. vinegar

    7. 1 can (about 15 ounces) kidney beans , rinsed and drained

    8. 4 cups hot cooked regular long-grain white rice , cooked without salt

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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 the beef mixture over the rice.

    3. Serving Suggestion: Serve with a carrot salad and corn muffins. For dessert serve your favorite frozen yogurt. Tip: This dish is delicious served topped with shredded reduced-fat Cheddar cheese.

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