Nutrition Facts

Serving Size
Amount Per Serving
Calories 103
% Daily Value
Total Fat 1.9g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 494mg
Total Carbohydrate 18.5g
Dietary Fiber 4.6g
Protein 3.7g
Vitamin A 53%
Vitamin C 46%
Calcium 6%
Iron 10%
Total Time

60 min.

Serving & Size


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Assorted vegetables, beans, and Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation form the base of this vegetable chili that is enhanced with tomatoes, onions, garlic and chili powder.  This chili is full of fabulous flavor with less than 600 mg sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
vegetable oil tbsp.
onion 23 oz. qt.
garlic 1 oz. tbsp.
celery 7 oz. cups
sweet potato 8 oz. 0 1/2  qt.
red bell pepper 10.5 oz. 0 1/2  qt.
chili powder, toasted 1.5 oz. 0 1/4  cups
cumin tbsp.
ground coriander 0 1/2  tbsp.
fresh oregano leaves tbsp.
all-purpose flour 4.5 oz. cups
water qt.
no salt added tomato paste 5 oz. 0 1/2  cups
no salt added diced tomatoes 34 oz. qt.
zucchini 9 oz. 0 1/2  qt.
cauliflower 7.5 oz. 0 1/2  qt.
balsamic vinegar 0 333/1000  cups
low sodium black beans 25.5 oz. cups
low sodium chick peas (garbanzo beans) 25.5 oz. cups
chili powder, toasted tbsp.
kosher salt 1 1/2  tbsp.
cilantro 1 oz. cups
1.  In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 5-6 minutes until golden.

  • Add garlic and sauté 1 more minute.
2.  Stir in celery, sweet potatoes, peppers, first amount of chili powder, cumin, corriander and oregano and cook 2 minutes.
3.  Add flour and cook, stirring often, forming a thick, smooth roux.
4.  Add water, a little at a time, whisking constantly, until bubbling and smooth after each addition.

5.  Stir in remaining water, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, tomato paste, diced tomatoes, zucchini, cauliflower, balsamic vinegar and beans.  Bring to a boil, reduce heat and simmer 45 minutes or until thickened.

CCP- Heat to a minimum internal temperature of 165°F for one minute.
6.  Just before serving stir in second amount of chili powder, salt and cilantro.

CCP- Hold for hot service at 140°F.

7.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.


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