Thursday, January 12, 2006


Campbell's® Healthy Request® Chili & Rice
Dear Jerry,

Bask in the praise when you serve this time-honored classic to a happy family tonight.


Campbell's® Healthy Request® Chili & Rice
from Campbell's Kitchen

Prep/Cook Time: 25 min.



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Ingredients:
3/4 lb. lean ground beef (85% lean)
1 medium onion, chopped
1 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's® Healthy Request® Tomato Soup
1/4 cup water
1 tsp. vinegar
1 can (15 oz.) kidney beans, rinsed and drained
4 cups hot cooked rice, cooked without salt


Directions:
COOK beef, onion and chili powder in skillet until beef is browned. Pour off fat.
ADD soup, water, vinegar and beans. Heat to a boil. Cook over low heat 10 min. Serve over rice. Serves 4.

Nutrition Information:
Calories 523, Total Fat 13g, Saturated Fat 5g, Cholesterol 53mg, Sodium 517mg, Total Carbohydrate 73g, Dietary Fiber 7g, Protein 26g, Vitamin A 18%DV, Vitamin C 12%DV, Calcium 7%DV, Iron 33%DV


kitchen clip

Since chili tastes even better the day after it's made, double this recipe to have "planned overs" for lunch tomorrow. Serve with warm cornbread and carrot & celery sticks.


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food for thought

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. -John Barrymore


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