CAMPBELL'S(R) Easy Chicken & Black Bean Chili
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.Advertisement
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.
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