Chili & Rice

Adapted from

  • 1 lb ground chicken breast skinless
  • 1/2 cup onions, chopped
  • 2 tbsps chili powder
  • 1 tsp salt
  • 10 3/4 ozs tomato soup
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 15 ozs canned dark red kidney beans, rinsed and drained
  • 3 c long-grain white rice , cooked and without salt
Chili & Rice
In a large saucepan, cook chicken and onions until chicken is no longer pink. Add chili powder and salt. Mix well. Stir in tomato soup, water, apple cider vinegar, and kidney beans. Mix well and bring to a boil. Reduce heat and simmer for 15 minutes, or until bubbling. Serve the chicken mixture over the rice.
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Posted: 11/16/2017
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 7.77
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 416
Calories from Fat 29 (7%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 600mg 25%
Potassium 115mg 38%
Total Carbohydrate72g 24%
Dietary Fiber 5g 20%
Sugars 4g
Protein 21g 20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.