Prep time
10 MIN
Total time
30 MIN
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 flavour in just minutes, without having to add a zillion ingredients. 



  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, 6 minutes until no pink is visible and onions are tender. Drain any fat.
  2. Add the sweet potato, garlic, chili powder and cinnamon; cook, stirring, for 1 minute. Add water and bring to boil. Reduce the heat to simmer; cook, covered, stirring once, 5 minutes.
  3. Add the black beans, diced tomato 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 it’s cold, then freeze in an airtight container, leaving 1 inch (2.5 cm) headspace, for up to 1 month. 

Recipe Made With

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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  • 5 Stars


    Very easy to make and very tasty

    Dan N. | February 7, 2018

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