Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion, chopped |
| 2 cans | Chicken broth |
| 2 | 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.