Vegetarian Chili
(Low-Fat Recipe)

Prep Time: 10 min.
Cook Time: 30 min.

1 can (14 1/2 ounces) Swanson Vegetable Broth
1 tablespoon chili powder
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
2 small zucchini, coarsely chopped (about 2 cups)
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
2 medium carrots, chopped (about 1 cup)
1 can (about 16 ounces) black beans, rinsed and drained
1 can (about 16 ounces) chick peas (garbanzo beans), rinsed and drained
6 cups hot cooked vegetable seasoned rice*

In large saucepan mix broth, chili powder, thyme, pepper, zucchini,
tomatoes and carrots.

Over medium-high heat, heat to a boil. Reduce heat to low. Cover and
cook 20 minutes or until vegetables are tender. Add black beans and
chick peas and heat through. Serve over vegetable seasoned rice.

Nutritional Values Per Serving:
Calories 420, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 867mg,
Total Carbohydrate 85g, Dietary Fiber 4g, Protein 15g, Vitamin A 141%DV,
Vitamin C 27%DV, Calcium 10%DV, Iron 23%DV


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Swanson Broth.