Chicken & Black Bean Chili
Think you cant make chili in 30 minutes? Think again! A can of Campbells® Roasted Red Pepper & Tomato condensed soup gives this quick chili a long-cooked flavour in just minutes, without having to add a zillion ingredients.
Directions
- 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.
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
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are