Ingredients

3 / 4 lbs. ground beef (85% lean)

1 medium onion, chopped (about 1 / 2 cup)

1 Tbsp. chili powder

1 can (10 3 / 4 ounces) Campbell's ® Healthy Request ® Condensed Tomato Soup

1 / 4 cup water

1 tsp. vinegar

1 can of beans (about 15 ounces), rinsed and drained

4 cups hot cooked rice, regular white long grain, cooked without salt

Directions

1. Cook beef, onion and chili powder in a 10-inch skillet over medium-high heat until meat is browned, stirring often. Pour all the fat.

2. Mix soup, water, vinegar and beans in a pan and heat to a simmer. Reduce the heat to low. Boil for 10 minutes or until mixture is hot and bubbly. Serve the meat mixture with rice.

3. Suggestion: Serve with a salad of carrots and corn muffins. For dessert, serve your favorite frozen yogurt.

Tip:

This dish is delicious served with shredded cheddar cheese lightened.

Ingredients

1 teaspoon soup. vegetable oil

1 pound ground turkey

1 large onion (about 1 cup)

2 tbsp. chili powder

1 tsp tea. ground cumin

1 teaspoon tea. dried oregano leaves, crushed

1 / 2 tsp. black pepper

1 / 4 c. tea. garlic powder or 2 cloves garlic, minced

1 3 / 4 cups Swanson ® broth

1 cup Pace ® Chunky Salsa

1 teaspoon soup. sugar

1 can (about 15 ounces) black beans, rinsed and drained

1 can (about 16 ounces) corn kernels, drained

Directions

1. Heat the oil in a 4-quart pot over medium-high heat. Add turkey, onion, chile powder, cumin, oregano, pepper and garlic powder black. Cook until turkey is browned, stirring frequently to separate meat.

2. Stir in broth, salsa, sugar, beans and corn to pan and bring to a boil. Reduce heat to low. Cover and cook for 30 minutes or until mixture is hot and bubbly.

Tip:

Serve with tortilla chips, restaurant style. For dessert, served with slices of watermelon and brownies.

Looking for comfort food you can make in 30 minutes? Try this easy chicken chili complete with corn muffins. Ingredients

Muffins

1 egg

1 1 / 2 cups Original Bisquick ® mix

3 / 4 cup yellow cornmeal

1 / 3 cup sugar

2 / 3 cup milk

2 tablespoons butter or margarine, melted

Chile

2 cups cut-up cooked chicken

2 cans spicy chili beans, undrained (15 oz each)

1 can tomato sauce (15 ounces)

1 can Green Giant ® Nibblers ® whole kernel corn, drained (7 oz)

1 / 2 cup shredded cheddar cheese (2 ounces)

Directions

1. Preheat oven to 400 degrees F. Spray funds only 12 regular-sized cups with cooking spray or line with paper baking cups. In a medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened muffin. Divide the batter evenly in the muffin cups, filling each about 3 / 4 full. Bake for 15-20 minutes or until golden.

2. Meanwhile, in saucepan 3-quart, combine all ingredients except cheese chile. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally.

3. For each serving, pour the chile more than 1 or 2 rolls. Sprinkle with cheese.

Tip:

High Altitude (3500-6500 ft): No change.

It's hard to believe that you can make this smoky chicken chili in less than an hour...it tastes like it's been cooking for all day. Ingredients

2 tablespoons soup. olive oil

1 cup chopped onion

1 / 2 cup chopped celery

1 / 2 cup diced red bell pepper

3 c. soup. all-purpose flour

1 teaspoon soup. ground cumin

2 cups chicken broth, Swanson ®

2 cans (15 ounces each) great Northern beans

1 jar (16 ounces) with Pace ® Salsa

2 cups chopped cooked chicken

Pepper jack cheese, grated

Diced avocado

Directions

1. Heat oil in 4-quart saucepan over medium heat. Add onion, celery and pepper and cook until tender. Add flour and cumin and cook for 2 minutes. Stir the broth into the pot. Cook and stir until boiling.

2. Stir in beans, salsa and chicken in casserole. Bring to a boil. Reduce heat to low. Bake for 20 minutes.

3. Garnish with cheese and avocado.

This easy chili recipe takes just minutes to assemble, and then you can step away while the ground beef, dried chiles, tomatoes, cumin, and garlic slowly simmer until dinnertime. Ingredients

3 ancho chiles

4 teaspoons olive oil, divided

2-1/2 pounds round in March (2 pounds chuck or shoulder, cut into 3/4-inch cubes)

2 cups chopped onions

4 cloves garlic, minced

1 tablespoon cumin

3 / 4 c. teaspoon salt

2 tablespoons minced jalapeno chile

1 tablespoon tomato paste

2 cans (14-1/2 oz each) chicken broth

1 / 4 cup mashed harina

sour cream, lime wedges, warm flour or corn tortillas, sliced green onions and shredded cheese, for garnish

Directions

1. Place ancho chilies in a medium bowl, add enough hot water to cover. Let stand until softened, 15 to 20 minutes. Drain the peppers, remove seeds and stems. Chop and set aside.

2. Meanwhile, heat 2 teaspoons oil in Dutch oven over medium high heat. Brown half of beef, about 5 minutes. Transfer to a plate with a slotted spoon. Throw all the teaspoons of drippings, but 2, then return the beef rest.

3. discard juice, clear the bottom of the pan with kitchen paper. Add remaining 2 teaspoons oil in a saucepan. Cook onions, garlic, cumin and salt over medium heat until onions are tender, 8 to 10 minutes. Stir in chopped ancho chilies and jalapeno and cook for 1 minute, until tender jalapeno. Add meat, tomato paste and broth. Add masa harina and mix well. Bring to a boil. Reduce heat, cover and simmer 1 hour and 15 minutes, until the chili has thickened. Serve with sour cream, lime wedges, tortillas, green onions and grated cheese, if desired. Makes 8 servings.

Note: To make chile with beef

/ I> Follow the instructions above except half dark meat, 5 minutes. Transfer to a plate with a slotted spoon. Add 1 teaspoon of olive oil to the cooking and brown the remaining beef. chili simmer, partially covered, 1-1/2 to 2 hours, until beef is tender.

From ancho chiles

Available in many supermarkets, or can be ordered from Chile TodayHot Tamale, 800-468-7377.

Masa harina where to get

Masa harina is available in many supermarkets, or can be ordered from The Baker's Catalogue, 800-827-6836.

Nutritional information per serving of ground beef, without garnish: 365 calories, 23 g total fat, 8 g saturated fat, 87 mg cholesterol, 751 mg sodium, 11 g carbohydrate, 29 g protein, 40 mg calcium , 2.5 g fiber.

Nutritional information per serving of beef, without garnish: 245 calories, 11 g total fat, 3 g saturated fat, 69 mg cholesterol, 753 mg sodium, 11 g carbohydrate, 27 g protein, 40 mg calcium, 2.5 g fiber.