Vegetable Chili
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!
Ingredients
1 tablespoon olive oil or vegetable oil
1 large onion, chopped (about 1 cup)
1 tablespoon chili powder
0.25 teaspoon garlic powder or 1 clove garlic, minced
1.5 cups Campbell’s® Tomato Juice
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 package (about 10 ounces) frozen baby frozen lima beans or whole kernel corn
3 large carrot, chopped (about 1 1/2 cups)
1 can (about 15 ounces) black beans
2 cups long grain white rice, cooked according to package directions (about 6 cups)
0.5 cup sour cream (optional)
2 tablespoons sliced green onion
1 large onion, chopped (about 1 cup)
1 tablespoon chili powder
0.25 teaspoon garlic powder or 1 clove garlic, minced
1.5 cups Campbell’s® Tomato Juice
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 package (about 10 ounces) frozen baby frozen lima beans or whole kernel corn
3 large carrot, chopped (about 1 1/2 cups)
1 can (about 15 ounces) black beans
2 cups long grain white rice, cooked according to package directions (about 6 cups)
0.5 cup sour cream (optional)
2 tablespoons sliced green onion
Instructions
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.
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.
Vegetable Chili
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!
Directions
Print
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.
Ingredients
1 tablespoon olive oil or vegetable oil1 large onion, chopped (about 1 cup)1 tablespoon chili powder0.25 teaspoon garlic powder or 1 clove garlic, minced1.5 cups Campbell’s® Tomato Juice1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup1 package (about 10 ounces) frozen baby frozen lima beans or whole kernel corn3 large carrot, chopped (about 1 1/2 cups)1 can (about 15 ounces) black beans2 cups long grain white rice, cooked according to package directions (about 6 cups)0.5 cup sour cream (optional)2 tablespoons sliced green onion
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