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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 cups each)
Vegetarian Chili
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.
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Serves: 6 servings (about 2 cups each)
Prep Time: 20 minutes
Cook Time: 30 minutes
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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




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.
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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