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Spicy Chili Without Beans

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Spicy Chili Without Beans
  • Prep 20 min
  • Total 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.
Updated Oct 19, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve soup with a dollop of sour cream, a spoonful of salsa and warm corn muffins.
  • tip 2
    Keep one-pound packages of browned ground beef in your freezer ready to thaw and use on short notice.

Nutrition

400 Calories, 15g Total Fat, 25g Protein, 43g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1000mg
41%
Potassium
690mg
20%
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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