PLANT BASED CHILI WITH BEANS MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP

1. Heat a large pot over medium high heat.  Add oil. Once hot add onions.  Cook for 5 minutes, stirring often. 
 
2. Add meatless crumbles. Stir well to break up any large pieces.  Cook for 3-4 minutes, just until browned.  

3. Stir in chili powder and cumin. Cook over medium heat for 3 minutes, stirring well to mix with the meatless crumble mixture.

4. Add kidney beans and mix well.  

5. Add Campbell’s® Condensed Tomato Soup and water. Mix well and heat to a simmer. Cook for 10 minutes.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

6. Using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.