Chili and Rice Recipe

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Chili and Rice

It takes very little time to make this chili that's big on flavor and features ground beef and kidney beans simmering in an onion and chili powder spiked tomato sauce.

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