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Vegetarian Chili from Campbell's Kitchen

Vegetarian Chili from Campbell's Kitchen

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Campbell's Kitchen

Campbell's Kitchen

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 74.5g
  • 24%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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