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Vegetable Chili with Cilantro Yogurt Recipe

Vegetable Chili with Cilantro Yogurt
Source: campbells

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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 medium  onion, chopped
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 1 can (796 mL)  no salt added diced tomatoes
  • 1 carton (900 mL)  CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
  • 1/4 cup (60 mL) orange juice
  • 1/2 cup (125 mL) quinoa
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1/4 cup (60 mL) plain yogurt
  • 1 tsp (5 mL) lime zest
  • 2 tbsp (30 mL) cilantro, minced
PREP TIME
10m
COOK TIME
30m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • In a large skillet, heat oil over medium-high heat. Cook onion, carrots, celery and peppers until softened, about 5 minutes. Add garlic and chili powder; cook one minute more.
  • Stir in tomatoes, broth, orange juice, and bring to a boil. Add quinoa and simmer for 15 minutes. Stir in black and kidney beans.
  • In small bowl, combine yogurt, lime zest and cilantro.
  • Serve chili in warmed bowls with a dollop of yogurt and additional cilantro.

Dinner

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A recipe from campbells

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