Total Calories: 171
Drain and rinse the kidney beans, garbanzo beans, and lima beans and transfer them to a large pot. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook uncovered, stirring occasionally, for 90 minutes, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam.
Stir in the cabbage, onion, potato, carrot, celery, tomatoes, tomato paste, garlic, dried onion flakes, shallot, granulated garlic, and red pepper flakes and cook uncovered, stirring occasionally, until the beans are soft, about 1 hour. Stir in the rosemary, sage, and thyme and simmer for 5 minutes longer. Serve hot. Stored in a sealed container in the refrigerator, Bravo Chili will keep for 4 days.
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