Chili and Rice
Recipe from
Campbell's
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.
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Ingredients
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3/4 lb.ground beef (85% lean)see savings
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1medium onion , chopped (about 1/2 cup)see savings
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1 tbsp.chili powdersee savings
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1 can(10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soupsee savings
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1/4 cupwatersee savings
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1 tsp.vinegarsee savings
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1 can(about 15 ounces) kidney beans , rinsed and drainedsee savings
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4 cupshot cooked regular long-grain white rice , cooked without saltsee savings
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Directions
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.
3.
Serving Suggestion: Serve with a carrot salad and corn muffins. For dessert serve your favorite frozen yogurt.
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