Recipes CAMPBELL'S® Easy Chicken & Black Bean Chili Be the first to rate & review! 1 Photo 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. Recipe by Campbell's Canada Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Ingredients 1 tablespoon canola oil 1 pound lean ground chicken 1 onion, chopped 3 cups sweet potato, peeled and diced 3 cloves garlic, minced 3 tablespoons chili powder 1 pinch ground cinnamon ½ cup water 1 (15 ounce) can black beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes, drained 1 (10 ounce) can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup ½ cup fresh cilantro Directions 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. 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 300Fat 9 gSodium 730 mgCarbohydrate 36 gDietary Fibre 9 gProtein 17 gCalcium 10 %DV I Made It Print