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Vegetarian Chili from Campbell's Kitchen


Vegetarian Chili from Campbell's Kitchen Recipe

Ingredients:
  • 1 3/4 cups Swanson® Vegetable Broth (regular or certified organic)
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 2 small zucchini, coarsely chopped
  • 1 (14.5 ounce) can whole peeled tomatoes, cut up
  • 2 medium carrots, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained
  • 6 cups hot cooked regular long-grain white rice, cooked without salt
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 360
Total Fat 1.6g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 815mg
Total Carbohydrate 74.5g
Dietary Fiber 9.8g
Sugars 4g
Protein 12.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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