Yield: 12 servings
Measure | Ingredient |
---|---|
1 large | Onion, chopped |
2 cans | Chicken broth |
2 \N | Cloves garlic, minced |
3 tablespoons | Chili powder |
1½ teaspoon | Ground cumin |
½ teaspoon | Dried oregano |
1 pounds | Carrots, sliced |
1 pounds | Red potatoes, cubed |
2 cans | (14 1/2 oz each) diced tomatoes, undrained OR |
3 cups | Diced fresh tomatoes |
15 ounces | Can black beans * |
15 ounces | Can kidney beans * |
15 ounces | Can garbanzo beans * |
2½ cup | Water |
* Rinsed and drained
In a Dutch oven, simmer onion in broth for 5 minutes.
Add next six ingredients: bring to a boil. Reduce heat. Cover, simmer 10 minutes. Add remaining ingredients. Cover simmer 20 minutes.