4 Bean Vegetarian Chili
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced (or 3 tsp minced bottled garlic)
4 cups water divided
1 tablespoon sugar
2 tablespoon chili powder
2 tablespoon Worcestershire sauce
2(14.5-ounce) cans diced tomatoes, drained
1(15-ounce) can black beans drained & rinsed
1(15- ounce) can kidney beans drained & rinsed
1(16- ounce) can cannellini beans or other white beans drained & rinsed
1(15 1/2- ounce) can pinto beans drained & rinsed
1(6- ounce) can tomato paste
Heat oil in a large Dutch oven over medium-high heat.
Add onion and garlic; sauté 3 minutes or until tender.
Add 3 cups of water.
Stir in sugar, chili powder, Worcestershire sauce, tomatoes and all beans.
Whisk tomato paste into remaining 1 cup water.
Stir tomato paste mixture into bean mixture.
Bring to a boil; reduce heat, and simmer 20 minutes or until thoroughly heated.
Serve chili in bowls and add your favorite chili toppings (cheese, onions, etc).