Meatless Chili Soup

• 1 (15 oz.) can garbanzo beans
• 1 (12 oz.) can whole kernel corn (with sweet peppers)
• 1 (15 oz.) can red kidney beans
• 1 (14 oz.) can beef broth
• 1 (10 oz.) can tomatoes with green chili peppers
• 1/2 c. chopped onion
• 2 tsp. chili powder
• 1/2 tsp. minced garlic
• 1/4 tsp. crushed red pepper
• 1/8 tsp. pepper
• 1/4 c. plain low-fat yogurt

1. Drain garbanzo beans and corn. Drain and rinse red kidney beans.
2. In a large saucepan, stir together beans, corn, kidney beans, broth, tomatoes, onion, chili powder, garlic, red pepper and black pepper.
3. Bring to a boil, then reduce the heat. Cover and simmer for 20 minutes. To serve, ladle into bowls.
4. Dollop each serving with 1 tablespoon yogurt.
5. Makes 4 servings.

garbanzo beans, whole kernel corn, red kidney beans, beef broth, tomatoes, onion, chili powder, garlic, red pepper, pepper, yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938174 (may not work)