Spicy Vegetable Chili - cooking recipe

Ingredients

1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can creamy onion
2 soup cans water
1 (16 oz.) can chickpeas (garbanzo beans), rinsed and drained
2 medium zucchini, chopped
2 medium carrots, chopped
1 Tbsp. chili powder
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. pepper

Preparation

In 4-quart saucepan, combine soups and water.
Stir in chickpeas, black beans, zucchini, carrots, chili powder, thyme and pepper.
Over medium heat, bring to a boil.
Reduce heat to low.
Cook 40 minutes, stirring occasionally.