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Main dishes

Bruschetta Chickpea Chili

photo by:kraft
Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro—and knock their socks off!
time
prep:
10 min
total:
45 min
servings
total:
8 servings, 1 cup each
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What You Need

8
 tomatillos (1 lb.), husked, cored
1
 poblano chile, quartered, seeded
1
tsp.  olive oil
1-1/2
pkg.  (10 oz. each) BOCA Bruschetta Tomato Basil Parmesan Veggie Patties (6 patties)
2
cans  (14 oz. each) vegetable broth
1
can  (16 oz.) chickpeas (garbanzo beans), rinsed
1
can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1
 avocado, chopped
1/4
cup  chopped cilantro

Make It

HEAT broiler.

PLACE tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.

TRANSFER tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.

BRING to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.

Ro*Tel is a product of ConAgra Foods, Inc.

Kraft Kitchens Tips

Make Ahead
Chili can be prepared ahead of time; cool, then refrigerate until ready to heat and serve.
Special Extra
Top each serving with a dollop of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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