Vegetarian Chili

Campbell's Vegetarian Chili Recipe

This quick-cooking stovetop chili, chock full of vegetables and two types of beans will fit the bill when you're looking for a meatless dish.

At a glance


20 min.


50 min.



Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Certified Organic Vegetable Broth
1 tablespoon chili powder
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
2 small zucchini, coarsely chopped (about 2 1/2 cups)
1 can (about 14.5 ounces) whole canned peeled tomatoes, cut up
2 medium carrots, chopped (about 2/3 cup)
1 can (about 15 ounces) canned black beans, rinsed and drained
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
6 cups cooked white rice, cooked without salt

How to Make It

  • 1

    Stir the broth, chili powder, thyme, pepper, zucchini, tomatoes and carrots in a 3-quart saucepan and heat to a boil over medium-high heat. Cover the saucepan.

  • 2

    Reduce the heat to low and cook for 20 minutes or until the vegetables are tender. Stir in the black beans and chickpeas and heat through. Serve over the rice.

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