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Veggie chili

2 cups chopped onions
1 can (14-oz.) chicken broth, divided
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound carrots, cut into 1-inch chunks
1 pound potatoes, cut into 1-inch chunks
1 can (28 oz.) tomatoes, drained and chopped
2 cans (15 oz. or 19 oz. each) kidney, garbanzo, or black beans (or a combination), drained and rinsed
1/4 cup chopped fresh cilantro
Plain fat-free yogurt

1. Combine onions and 1/4 cup of the broth in Dutch oven; cook over medium-high heat until onion is wilted, 5 minutes. Stir in garlic, chili powder, cumin, and oregano; cook 1 minute. Add remaining broth and the carrots and potatoes to Dutch oven; cover and cook 10 minutes. Add chopped tomatoes and beans; simmer until vegetables are tender, 15 minutes more.
2. Remove chili from heat and stir in cilantro. Serve with yogurt. Makes 10 cups.