Vegetable Chili

• 2 c chopped onions
• 1 can (13-3/4 or 14-1/2 oz.) chicken broth, divided
• 2 tsp minced garlic
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp dried oregano
• 1 lb carrots, cut into 1-inch chunks
• 1 lb 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 c chopped fresh cilantro
• Plain fat-free yogurt

Directions:

Combine onions and 1/4 c of the broth in Dutch oven; cook over medium-high heat until onion is wilted, 5 mins. Stir in garlic, chili powder, cumin and oregano; cook 1 min. Add remaining broth and the carrots and potatoes to Dutch oven; cover and cook 10 mins. Add chopped tomatoes and beans; simmer until vegetables are tender, 15 mins more.

Remove chili from heat and stir in cilantro. Serve with yogurt.

Makes 10 c.