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Source: Swanson's Simply Delicious Cookbook

Swanson® Vegetarian Chili
With Swanson® Vegetable Broth, this quick-cooking stovetop chili, chock full of vegetables and two types of beans will fit the bill for meatless meals.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 30 mins.
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1 can (14 oz.) Swanson® Vegetable Broth
1 tbsp. chili powder
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
2 small zucchini, coarsely chopped
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
2 medium carrots, chopped
1 can (about 16 oz.) black beans, rinsed and drained
1 can (about 16 oz.) chickpeas, (garbanzo beans) rinsed and drained
6 cups hot cooked rice, cooked without salt




MIX broth, chili powder, thyme, pepper, zucchini, tomatoes and carrots in saucepan. Heat to a boil. Cover.

COOK over low heat 20 min. or until vegetables are tender. Add black beans and chickpeas and heat through. Serve over rice.






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