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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 cup each)
Vegetable Chili
We've combined on-hand ingredients such as tomato juice, soup and herbs with fresh veggies and a variety of beans to make this hearty vegetable chili in just 45 minutes!
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Serves: 6 servings (about 1 cup each)
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 tablespoon olive oil or   Vegetable Oil
1 large onion, chopped (about 1 cup)
1 tablespoon chili powder
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 1/2 cups Campbell's® Tomato Juice
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 package (about 10 ounces) frozen baby lima beans or whole kernel corn
3 large carrots, chopped (about 1 1/2 cups)
  pinto beans, rinsed and drained or 1 can (about 15 ounces) black beans
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
sour cream (optional)
Sliced green onion




Heat the oil in a 4-quart saucepan over medium heat. Add the onion, chili powder and garlic powder and cook until the onion is tender.
Stir the tomato juice, soup, lima beans and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.
Add the black beans and heat through. Serve over the rice. Top with sour cream and green onion, if desired.


Notes:
Nutritional Values per Serving using Campbell's Tomato Juice: Calories 427, Total Fat 5g, Saturated Fat 1g, Cholesterol 2mg, Sodium 669mg, Total Carbohydrate 81g, Dietary Fiber 11g, Protein 14g, Vitamin A 145%DV, Vitamin C 22%DV, Calcium 7%DV, Iron 24%DV

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