Sweet Potato Vegan Chili

Our recipe for Sweet Potato Vegan Chili is so hearty and delicious it’s sure to be a crowd pleaser.  Just sauté onion and bell pepper then add beans and corn and simmer in our sweet...

Directions

Heat the oil in a 4-quart saucepan over medium heat.  Add the onion, green pepper, chili powder and cumin and cook for 5 minutes or until tender-crisp, stirring occasionally.

Stir in the soup, beans, tomatoes and corn and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes.  Season with salt and pepper, if desired.  Serve hot, topped with the avocado and drizzled with the lime juice.

Ingredients

1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 large green pepper, diced (about 1 cup)
2 teaspoons chili powder
2 teaspoons ground cumin
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 can (about 15 ounces) low sodium kidney beans, rinsed and drained
1 can (about 15 ounces) diced tomatoes, undrained
1 cup frozen whole kernel corn
1 avocado, pitted, peeled and diced
2 tablespoons lime juice

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