Ingredients

1 tablespoon olive oil 2 cups chopped onion 3 cloves garlic. 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 ½-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 ½ cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Description

"My Mother, Jane Stevens, Has Been Making The Best-tasting Vegetarian Chili For Years. She Says It's A Takeoff Of Her Mom's Recipe And Thinks The Worcestershire Gives It Its Unique Flavor." -Melissa Ohlson, Kalamazoo, MI

View Full Recipe