Sunday, February 1, 2015


This was a chili that surprised me. It takes less than an hour to make, and I'm always skeptical of those. It was actually quite tasty, and I think it was the tomato basil soup! I liked that this was a recipe that had a lot of already prepped ingredients for nights where I just don't feel like doing it all!

Chili-adapted from Campbell's Creative Cooking With Soup
Total time: 45 minutes
Serves 6

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can condensed tomato rice soup
  • 1 can tomato basil soup
  • 1 can kidney beans
  • 2 tablespoons chili powder
  • 1 tablespoon red wine vinegar
  • Cheddar cheese and sour cream for garnish
In a 4-quart Dutch oven over medium heat cook the ground beef, onion and garlic until beef is browned. Pour off fat.

Stir in soups, beans, chili powder, and red wine vinegar. Heat to boiling, then reduce heat and simmer, uncovered, for 30 minutes, stirring occassionally.

Ladle into bowls and top with cheese and sour cream.
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