CAMPBELL'S® Easy Chicken & Black Bean Chili

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.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
6 servings


  • 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


  1. 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.

  2. 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.

  3. 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