Jane'S Vegetarian Chili - cooking recipe

Ingredients

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)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 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.
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.