recipe month - Jane's Vegetarian Chili

May is Recipe Month for the Blog Dare. Since I haven't documented recent dinners lately, I thought I'd just share a favorite here (with stock photo from MyRecipe.com). Enjoy!

Ingredients

• 1  tablespoon  olive oil

• 2  cups  chopped onion

• 3  garlic cloves, minced

• 4  cups  water, divided

• 2  tablespoons  sugar

• 2  tablespoons  chili powder

• 2  tablespoons  Worcestershire sauce

• 2  (14.5-ounce) cans diced tomatoes, undrained

• 1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 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 other white beans, rinsed and drained

• 1  (6-ounce) can tomato paste

• 1/2  cup  (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Preparation: Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

Yield: 8 servings (serving size: 1 1/2 cups soup)