Darcy's Veggie Chili

Ingredients

• 1 tablespoon brown sugar 
• 16 ounce kidney beans drained and rinsed canned
• 14.5 ounce canned tomatoes diced undrained canned
• 5 teaspoons chili powder 
• 0.5 teaspoon coriander dried
• 3  garlic cloves chopped
• 1 cup bell pepper diced green ( 1 medium)
• 0.1 teaspoon ground allspice 
• 0.1 teaspoon ground cloves 
• 1 tablespoon ground cumin 
• 1  jalapeno diced seeded
• 2 teaspoons olive oil 
• 1.5 cups onion chopped ( 1 large)
• 1 tablespoon oregano dried
• 1 cup bell pepper diced red ( 1 medium)
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 3 tablespoons tomato paste 
• 1.5 cups water 

Equipment

• bowl
• ladle
• ziploc bags
• microwave
• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion and garlic, and saut 5 minutes.
3. Add chili powder and next 7 ingredients (chili powder through jalapeo), and cook 1 minute.
4. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
5. Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.