Chili & Rice

Name: Chili & Rice
Ingredients: 34 lb ground beef (85% lean); 1 medium onion, chopped (about 1/2 cup); 1 tablespoon chili powder; 1 (10 3/4 ounce) cancampbell's Healthy Request condensed tomato soup; 14 cup water; 1 teaspoon vinegar; 1 (15 ounce) can kidney beans, rinsed and drained; 4 cups hot cooked long-grain white rice, cooked without salt

8 ingredients

7 steps

Ingredients

34 lb ground beef (85% lean)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon chili powder
1 (10 3/4 ounce) cancampbell's Healthy Request condensed tomato soup
14 cup water
1 teaspoon vinegar
1 (15 ounce) can kidney beans, rinsed and drained
4 cups hot cooked long-grain white rice, cooked without salt

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.
2

Pour off any fat.
3

Stir the soup, water, vinegar and beans in the skillet and heat to a boil.
4

Reduce the heat to low.
5

Cook for 10 minutes or until the mixture is hot and bubbling.
6

Serve the beef mixture over the rice.
7

Tip: This dish is delicious served topped with shredded reduced-fat Cheddar cheese.