Jane'S Vegetarian Chili

• 1 tablespoon olive oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 4 cups water, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 2 tablespoons vegetarian worcestershire sauce
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can cannellini beans or (16 ounce) can other white beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• 1/2 cup reduced-fat shredded cheddar cheese (optional)

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender.
2. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
3. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture.
4. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
5. Ladle soup into bowls.
6. Top with cheese, if desired.
7. The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.

olive oil, onions, garlic, water, sugar, chili powder, vegetarian worcestershire sauce, tomatoes, chickpeas, black beans, kidney beans, cannellini beans, tomato paste, cheddar cheese

Taken from www.food.com/recipe/janes-vegetarian-chili-420192 (may not work)