Spicy Chili Without Beans

Spicy Chili Without Beans

Ground beef and canned tomato soup keep beans at bay in a quick chili with corn and rice.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
lb lean (at least 80%) ground beef
2
cans (10 oz each) diced tomatoes with green chiles, undrained
1
can (19 oz) Progresso® Vegetable Classics tomato basil soup
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1/2
cup uncooked instant rice
1
cup shredded Cheddar cheese (4 oz), if desired
  1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  2. Add tomatoes and soup; mix well. Heat to boiling. Stir in corn and rice. Reduce heat to medium; cook 7 to 9 minutes, stirring occasionally, until corn and rice are tender.
  3. Sprinkle each serving with 1/4 cup cheese.
Makes 4 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Serve soup with a dollop of sour cream, a spoonful of salsa and warm corn muffins.
Do-Ahead
Keep one-pound packages of browned ground beef in your freezer ready to thaw and use on short notice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 70mg;
  • Sodium 1000mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 4g,
    • Sugars 16g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.