Vegetable Chili

January 28, 2014

We've combined on-hand ingredients such as tomato juice, soup and herbs with fresh veggies and a variety of beans to make this hearty vegetable chili in just 45 minutes!

1 tablespoon olive oil or vegetable oil
1 large onion, chopped (about 1 cup)
1 tablespoon chili powder
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 1/2 cups Campbell's® Tomato Juice
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 package (about 10 ounces) frozen baby lima beans or whole kernel corn
3 large carrots, chopped (about 1 1/2 cups)
1 can (about 15 ounces) black beans or pinto beans, rinsed and drained
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Sour cream (optional)
Sliced green onion

Heat the oil in a 4-quart saucepan over medium heat. Add the onion, chili powder and garlic powder and cook until the onion is tender. 2 Stir the tomato juice, soup, lima beans and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. 3 Add the black beans and heat through. Serve over the rice. Top with sour cream and green onion, if desired.

Nutritions

Calories
224

Sodium
308mg
12% DV

Fat
8g
13% DV

Protein
4g
9% DV

Carbs
28g
9% DV

Fiber
5g
23% DV