Vegetarian Chili from Campbell's Kitchen |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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 |
1 (14.5 ounce) can whole peeled tomatoes, cut up |
2 medium carrots, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained |
6 cups hot cooked regular long-grain white rice, cooked without salt |
Directions:
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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