CAMPBELL'S® Easy Chicken & Black Bean Chili recipe

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Ingredients

1 tablespoon canola oil
1 pound lean ground chicken
1 onion, chopped
3 cups sweet potato, peeled and diced
3 cloves garlic, minced
3 tablespoons chili powder
1 pinch ground cinnamon
½ cup water
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 (10 ounce) can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
½ cup fresh cilantro

Nutrition Info

Directions

  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, until no pink is visible and onion is tender, 6 minutes. Drain any fat.

  2. Add the sweet potato, garlic, chili powder, and cinnamon, cook, stirring, 1 minute. Add water and bring to boil. Reduce the heat to simmer, cover and cook, stirring once, 5 minutes.

  3. Add the black beans, diced tomatoes, and the soup. Simmer, uncovered, on medium heat, 7 minutes or until desired thickness. Garnish with cilantro.

Recipe Yield

6 servings

Recipe Note

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 flavor in just minutes, without having to add a zillion ingredients.

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