Want to elevate a can of Campbell’s® Condensed Tomato Soup into something heartier (and still vegetarian-friendly)? There are plenty of meatless chilis out there, but you’d never guess this ″Beef″ Chili with Beans was one of them by taste alone. That’s because plant-based protein crumbles, kidney beans, and a richly-seasoned tomato base add up to something savory and substantial- exactly what you want in a chili. Just grab a pot and a few pantry staples and you can have a steaming bowl of pure comfort food on the table in 20 minutes. Top it off with your favorite additions - think sliced jalapeños, crumbled tortilla chips, or shredded cheese - and dinner is served!
Step 1
Heat the oil in a 2-quart saucepan over medium heat. Add the meatless crumbles and onion and cook for 2 minutes. Add the chili powder and cumin and cook and stir for 2 minutes.
Step 2
Stir in the soup, water and beans and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Season to taste with salt and pepper before serving.
