Vegetarian Chili
Courtesy of Campbell's® Kitchen 6 Servings • 20 Min. Prep Time • 30 Min. Cook Time| Ingredients |
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| 1-3/4 c. Swanson® Vegetable Broth (Regular or Certified Organic) |
| 1 Tbsp. chili powder |
| 1/2 tsp. dried thyme leaves, crushed |
| 1/8 tsp. ground black pepper |
| 2 small zucchini, coarsely chopped (about 2-1/2 c.) |
| 1 can (14.5 oz.) whole peeled tomatoes, cut up |
| 2 medium carrots, chopped (about 2/3 c.) |
| 1 can (15 oz.) black beans, rinsed and drained |
| 1 can (15 oz.) chickpeas (garbanzo beans), rinsed and drained |
| 6 c. 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-qt. saucepan and heat to a boil over medium-high heat. Cover the saucepan.
2. Reduce the heat to low and cook for 20 min. or until the vegetables are tender. Stir in the black beans and chickpeas and heat through. Serve over the rice.
Nutrition:
Calories: 387; Total Fat: 2g; Saturated Fat: 0g; Total Carbs: 77g; Fiber: 11g; Protein: 14g; Sodium: 491mg;