Darcy'S Veggie Chili

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion (about 1 large)
• 3 garlic cloves, chopped
• 5 teaspoons chili powder
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon dried coriander
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 jalapeno pepper, seeded and diced
• 1 1/2 cups water
• 1 cup diced red bell pepper (about 1 medium)
• 1 cup diced green bell pepper (about 1 medium)
• 3 tablespoons tomato paste
• 1 (16-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeno), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
2. Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.

olive oil, onion, garlic, chili powder, brown sugar, ground cumin, oregano, dried coriander, ground allspice, ground cloves, pepper, water, red bell pepper, green bell pepper, tomato paste, kidney beans, tomatoes, cheddar cheese

Taken from www.myrecipes.com/recipe/darcys-veggie-chili (may not work)