Chili & Rice

With college bowl games around the corner, you'll want a chili recipe on
hand for cheering on your favorite team. This speedy version is perfect
for impromptu bowl game gatherings.

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 the beef mixture over the rice.
 Tip : This dish is delicious served topped with shredded reduced-fat
Cheddar cheese.
 Serving Suggestion: Serve with a carrot salad and corn muffins. For
dessert serve your favorite frozen yogurt. Serves 4.

Kitchen Clip:
Serve the chili with warm corn bread topped with honey butter--simply
stir honey to taste into softened butter.
Received on Sun Dec 13 16:59:07 2009