Serves: 5
Total Calories: 896

1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 (14 1/2-ounce) can ready-to serve vegetable or chicken broth
2 large tomatoes, seeded and cubes (2 cups)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 tsp dried oregano leaves
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can kidney beans, undrained
1 (15-ounce) can garbanzo beans, undrained
1 (15-ounce) can spicy chili beans, undrained

Cook onion and garlic in 1/4 cup of the broth in nonstick Dutch oven over medium heat about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining broth and remaining ingredients except beans. Heat to boiling reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in beans. Heat to boiling reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until desired consistency.

1 Serving: Calories 245 (Calories from Fat ) Fat 3g (Saturated g) Cholesterol 0mg Sodium 740mg Carbohydrate 53g (Dietary Fiber g) Protein 17g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 896
Calories from Fat: 69

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