INGREDIENTS
1 cup
Carrot
1 15 1/2 ounce can
Chickpeas
2
Garlic cloves
1
Jalapeno pepper
1 28 ounce can
Tomatoes
1 cup
Yellow onion
1 1/2 cups
Yukon gold potato
1 14 ounce can
Vegetable broth, organic
3 cups
Brown rice, hot cooked
1 tsp
Chili powder
1/8 tsp
Salt
1/2 tsp
Turmeric, ground
2 tsp
Olive oil
2 tsp
Cumin, ground
1/2 cup
Yogurt, plain low-fat