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!
cost per recipe: $8.00
The price is determined by the national average.
tablespoon olive oil or vegetable oil
large onion, chopped (about 1 cup)
tablespoon chili powder
teaspoon garlic powder or 1 clove garlic, minced
cups Campbell’s® Tomato Juice
can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
package (about 10 ounces) frozen baby frozen lima beans or whole kernel corn
large carrot, chopped (about 1 1/2 cups)
can (about 15 ounces) black beans
cups long grain white rice, cooked according to package directions (about 6 cups)
cup sour cream (optional)
tablespoons 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.
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.
Add the black beans and heat through. Serve over the rice. Top with sour cream and green onion, if desired.