Virtual Sefer 3 Bean Chili from Leanne

Three Bean Chili (Betty Crocker's Best of Healthy And Hearty Recipes)
Serves 5
This one looks good and similiar to what I do...i don't have a recipe...just dump everything in a pot. I also prefer pintos to kidneys for beans. Also, I'd beef up the seasoning quite a bit, too.

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 cubed (2 cups)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano leaves
OR
1 teaspoon dried oregano leaves
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans (15 to 16 ounce can) -- undrained
1 (15 ounce) can garbanzo beans (15 to 16 ounce can) -- 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.

Per serving: 285 Calories (kcal); 3g Total Fat; (8% calories from fat); 16g Protein; 53g Carbohydrate; 0mg Cholesterol; 1468mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates