2 large onions
4 garlic cloves
2 tsp. dried oregano leaves
3 tbsp. chili powder
2 (16 oz) can chili beans in sauce
2 (16 oz) can dark red kidney beans, drained
2 (16 oz) can garbanzo beans, drained
2 (14 oz) cans vegetable (or chicken) broth
2 Tbsp. vegetable oil
Chop onions, garlic and tomatoes.
In a large soup pot over medium-high heat, sauté the onions and garlic in the vegetable oil until tender. Add the remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Remove the lid and simmer for another 20 minutes.
Garnish with shredded cheese (optional).