Quick Chili Recipe

What You'll Need

1 1/2 pounds ground beef
1 small onion, chopped (about 1/4 cup)
1 medium green pepper, chopped (about 3/4 cup)
2 stalks celery, chopped (about 1 cup)
1 can (about 16 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) black eyed peas, rinsed and drained
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 1/3 cups (1 soup can) water
2 cans (about 15 ounces each) diced tomatoes  in juice
2 cans (about 6 ounces each) green chiles  chopped
2 diced canned jalapeño peppers
1 tablespoon chili powder
2 dashes Mexican hot pepper sauce  (optional)
1 teaspoon unsweetened cocoa powder

How to Make It

  • 1

    Cook the ground beef, onion, green pepper and celery in a 4-quart saucepot until the beef is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the kidney beans, black beans, black-eyed peas, soup, water, tomatoes, chiles, jalapeño peppers, chili powder and Mexican hot sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir in the cocoa powder and cook for 10 minutes or until the mixture is hot and bubbling.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Tomato Soup

calories

332

totalfat

11.9g

saturatedfat

4.3g

cholesterol

55mg

sodium

736mg

totalcarbohydrate

30.9g

dietaryfiber

9.6g

protein

25g

vitamina

20%DV

vitaminc

80%DV

calcium

10%DV

iron

20%DV