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

Prep

20 min.

Total

50 min.

Serves

6

Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 tablespoon chili powder
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
2 small zucchini, coarsely chopped (about 2 1/2 cups)
1 can (about 14.5 ounces) whole peeled tomatoes, cut up
2 medium carrots, chopped (about 2/3 cup)
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
6 cups hot cooked regular long-grain 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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Recipe Nutritional Information

Made With

Certified Organic Vegetable Broth Swanson Vegetable Broth

calories

387 387

totalfat

2g 2g

saturatedfat

0g 0g

cholesterol

0mg 0mg

sodium

418mg 491mg

totalcarbohydrate

77g 77g

dietaryfiber

11g 11g

protein

14g 14g

vitamina

85%DV 86%DV

vitaminc

24%DV 24%DV

calcium

8%DV 8%DV

iron

28%DV 28%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#23886

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