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Spicy Chili Without Beans

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By Betty Crocker Kitchens
Updated Oct 19, 2010
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Ground beef and canned tomato soup keep beans at bay in a quick chili with corn and rice.

Spicy Chili Without Beans

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
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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

Instructions

  • Step 
    1
    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  • Step 
    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.
  • Step 
    3
    Sprinkle each serving with 1/4 cup cheese.

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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