Fast Four-Bean Vegetarian Chili - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups chopped onions
4 garlic cloves, minced
3 cups water, divided
1 cup red wine
2 tablespoons sugar
2 tablespoons chili powder
1 tablespoon ground cumin
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans or (15 ounce) can other white beans, rinsed and drained
1 (6 ounce) can tomato paste
1/2 cup shredded low-fat cheddar cheese

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 2 cups water, 1 cup wine and the 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 beans. Bring to a boil; reduce heat and simmer 5 minutes or until heated through.
Top each serving with shredded cheese and other condiments as desired.