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Spicy Chili Without Beans

 6 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Ground beef and canned tomato soup keep beans at bay in a quick chili with corn and rice.

Ingredients

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 frozen corn
1/2
cup uncooked instant rice
1
cup shredded Cheddar cheese (4 oz), if desired

Directions

  • 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.

Expert Tips

Serve soup with a dollop of sour cream, a spoonful of salsa and warm corn muffins.

Keep one-pound packages of browned ground beef in your freezer ready to thaw and use on short notice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1000mg
41%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
16%
Sugars
16g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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