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Vegetarian Chili

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Vegetarian Chili

Vegetarian Chili
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total prep
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.


  • 1 3/4 cup Swanson® Vegetable Broth (Regular or Certified Organic)
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried thyme leaves , crushed
  • 1/9 teaspoon ground black pepper
  • 2 small zucchini , coarsely chopped (about 2 1/2 cups)
  • 1 can (about 14.5 ounces) whole peeled tomatoes , cut up
  • 2 medium carrot , chopped (about 2/3 cup)
  • 1 can (about 15 ounces) black beans , rinsed and drained
  • 1 can (about 15 ounces) chickpeas (garbanzo beans) , rinsed and drained
  • 6 cup hot cooked regular long-grain 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.