Vegetable Chili(Vegetarian)

• 2 c. chopped onions
• 2 c. vegetable bouillon, divided
• 2 tsp. minced garlic
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1/4 tsp. oregano
• 1 lb. carrots, cut in 1-inch chunks
• 1 lb. potatoes, cut in 1-inch chunks
• 1 (28 oz.) can tomatoes, drained and chopped
• 2 (15 to 19 oz. each) cans kidney, garbanzo or black beans or combination, drained and rinsed
• 1/4 c. chopped fresh cilantro
• plain nonfat yogurt

1. Combine onions and 1/4 cup bouillon in Dutch oven. Cook over medium-high heat until onion is wilted, 5 minutes.
2. Stir in garlic, chili powder, cumin and oregano. Cook 1 minute more.
3. Add remaining bouillon 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.
4. Remove chili from heat and stir in cilantro.
5. Serve with a dollop of yogurt.
6. Makes 10 cups.
7. Can be frozen up to 3 months.

onions, vegetable bouillon, garlic, chili powder, cumin, oregano, carrots, potatoes, tomatoes, kidney, fresh cilantro, nonfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=291229 (may not work)