Think you can't make chili in 30 minutes? Think again! A can of CAMPBELL'S® Roasted Red Pepper & Tomato condensed soup gives this quick chili a long-cooked flavor in just minutes, without having to add a zillion ingredients.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy bottom saucepan over medium-high heat. Add ground chicken and onion; cook, breaking up chicken with a spoon, until no pink is visible and onion is tender, 6 minutes. Drain any fat.

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  • Add the sweet potato, garlic, chili powder, and cinnamon; cook, stirring, 1 minute. Add water and bring to boil. Reduce the heat to simmer; cover and cook, stirring once, 5 minutes.

  • Add the black beans, diced tomatoes, and the soup. Simmer, uncovered, on medium heat, 7 minutes or until desired thickness. Garnish with cilantro.

Recipe Tips:

To freeze this chili, refrigerate it until cold, then freeze in an airtight container, leaving 1 inch (2.5 cm) headspace, for up to 1 month.

Nutrition Facts (per serving):
Calories 300
Fat 9 g
Sodium 730 mg
Carbohydrate 36 g
Dietary Fibre 9 g
Protein 17 g
Calcium 10 %DV

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