Recipe(tried): Fast & Easy Chili

Jennifer,
This recipe used to be on the label of Heinz Kidney Beans. Missionaries here love it! It makes about 3-4 servings depending on your hunger but it is good as a left-over and can be frozen.EASY CHILI

1 lb. ground beef
1 med. onion, chopped
1 Tbs. fat
1 14 oz. can red kidney beans
1 10 oz. can tomato soup
1/2 to 2/3 cup water (the 2/3 is soupier)
1 tsp. salt
2 tsp. chili powder (or to taste)
1 tsp vinegar

Brown ground beef in pan using the fat if meat is very lean, adding the onion as the meat gets a little brown. When meat is brown and onions very limp, drain most of the fat off if there is any.
Add the balance of the ingredients and cook on medium heat for 10-15 minutes, stirring often so the chili won't stick. Enjoy!

Another good meal is to brown a leg or breast of chicken in a fry pan then transfer it to an oven pan. Add one small whole onion, peeled. Add the amount of potato that you want and cover the whole thing with undiluted cream of mushroom soup/cream of chicken soup or mushroom and garlic soup. Cover and bake at 350 for 1/2 to 3/4 of an hour while you do something else. (Other soups would be good too so use your imagination) This is very tasty and I make it often myself.

See recipes for Gallo Pinto and Ratatouille on the Vegetarian Topic also. There is a very good Canadian Cookbook called "Light & Easy for Two" by
Lee Harvey & Helen Chambers who are both Dietitians. It has conventional and microwave instructions.