Vegetarian Chili from Campbell's Kitchen

Vegetarian Chili from Campbell's Kitchen

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"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."
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50 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 74.5g
  • 24%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.