Source: Campbell's Recipes

Chili & Rice
It takes less than an hour to make this family-favorite beef chili that packs a whole lot of flavor in every bite.
Serves: 4 servings (about 1 3/4 cups each)
Prep Time: 20 minutes
Cook Time: 25 minutes


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
1 cup regular long-grain white rice, prepared according to package directions without salt (about 3 cups)

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.
Flavor Variation: 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.

Nutritional Values per Serving using Campbell's Healthy Request Tomato Soup: Calories 461, Total Fat 11g, Saturated Fat 4g, Cholesterol 50mg, Sodium 427mg, Total Carbohydrate 64g, Dietary Fiber 7g, Protein 27g, Vitamin A 16%DV, Vitamin C 13%DV, Calcium 6%DV, Iron 31%DV