By: Campbell's Kitchen
"Smoked jalapenos give Pace® Chipotle Salsa its unique flavor and make this a favorite in the great chili debate."
Cook Time: 25 Min
Ready In: 25 Min
Ingredients
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 cup Pace® Chipotle Chunky Salsa
- 1 cup frozen whole kernel corn
- 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
- Cornbread Squares
Directions
- Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
- Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
- Serve with Cornbread Squares.
Footnotes
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TIP : Cornbread Squares: Preheat oven to 400 degrees F. Mix 1 package (about 8 ounces) corn muffin mix according to package directions. Spread half the batter in greased 8-inch square baking pan. Top with 1/2 cup each Pace® Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.
