Vegetable Chili with Cilantro Yogurt

Products you'll need:

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

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  • 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


  1. 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.
  2. Stir in tomatoes, broth, orange juice, and bring to a boil. Add quinoa and simmer for 15 minutes. Stir in black and kidney beans.
  3. In small bowl, combine yogurt, lime zest and cilantro.
  4. Serve chili in warmed bowls with a dollop of yogurt and additional cilantro.

Recipe tips

Try it with a splash of hot sauce.

Ratings & Reviews

  • Lee M.

    August 10, 2017

    Healthy but...

    Completely lacked flavour. With some alterations it could be good.

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Amount Per Serving
Calories 270
Fat 6 g
Sodium 100 mg
Carbohydrate 41 g
Dietary Fibre 11 g
Protein 12 g
Calcium 10 %DV

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