Chili & Rice

January 22, 2014

It takes less than an hour to make this family-favorite beef chili that packs a whole lot of flavor in every bite.

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 Healthy Request® Tomato Soup
1/4 cup water
1 teaspoon vinegar
1 can (about 15 ounces) kidney beans, rinsed and drained
1 cup regular long-grain white rice, prepared according to package directions without salt (about 3 cups)

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.

Nutritions

Calories
171

Sodium
198mg
8% DV

Fat
9g
15% DV

Protein
11g
22% DV

Carbs
5g
2% DV

Fiber
2g
9% DV