Ingredients
Makes approximately 10 servings
5 cloves garlic, chopped fine
1 medium yellow onion, chopped
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained
2 teaspoon ground cumin
1 tablespoon chili powder
3 cups vegetable broth
Preparation
