Vegetable Chili with Cilantro Yogurt
- 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.
Try it with a splash of hot sauce.
Recipe Made With
CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
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