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, 6 minutes until no pink is visible and onions are tender. Drain any fat.
- 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.
- Add the black beans, diced tomato and the soup. Simmer, uncovered, on medium heat, 7 minutes or until desired thickness. Garnish with cilantro.
To freeze this chili, refrigerate it until its 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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