Chili & Rice

From: Campbell's Kitchen

Prep: 10 minutes • Cook: 25 minutes

Serves: 4

Ingredients

3/4 pound ground beef (85% lean)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 teaspoon 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 Tip: This dish is delicious served topped with shredded reduced-fat Cheddar cheese.

TIP Serving Suggestion: Serve with a carrot salad and corn muffins. For dessert serve your favorite frozen yogurt.

Nutrition Information

Calories 513, Total Fat 11g, Saturated Fat 4g, Cholesterol 50mg, Sodium 532mg, Total Carbohydrate 75g, Dietary Fiber 7g, Protein 28g, Vitamin A 16%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 32%DV