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.
cost per recipe: $11.26
The price is determined by the national average.
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
tablespoon chili powder
teaspoon dried thyme, crushed
teaspoon ground black pepper
small zucchini, coarsely chopped (about 2 1/2 cups)
can (about 14.5 ounces) whole peeled tomatoes, cut up
medium carrot, chopped (about 2/3 cup)
can (about 15 ounces) black beans, rinsed and drained
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
cups cooked white rice, cooked without salt
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.
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.