Campbell's Chili & Rice

Spice things up tonight with this perfectly seasoned chili that ensures
mouthwatering results!

Campbell's Chili & Rice
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 25 min.

3/4 lb. ground beef (85% lean)
1 medium onion, chopped (about 1/2 cup)
1 tbsp. chili powder
1 can (10 3/4 ounces) Campbell's(R) Healthy Request(R) Condensed Tomato Soup
1/4 cup water
1 tsp. vinegar
1 can (about 15 ounces) kidney beans, rinsed and drained
4 cups hot cooked regular long-grain white rice, cooked without salt

Directions:
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.
 Serving Suggestion: Serve with reduced-fat cornbread and a salad with
cucumber and red onion with light red wine vinaigrette. For dessert
serve apples baked with cinnamon-sugar. Serves 4.

Kitchen Clip:
If you'd like an extra kick in your chili, add 1 - 2 teaspoons of hot
pepper sauce to the soup mixture.
Received on Thu Nov 13 14:07:38 2008