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Vegetarian Chili from Campbell's Kitchen

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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."
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50 m servings 360 cals
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 360 calories; 1.6 g fat; 74.5 g carbohydrates; 12.2 g protein; 0 mg cholesterol; 815 mg sodium. Full nutrition

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