Jane's Vegetarian Chili

Ingredients

• 15 ounce black beans rinsed drained canned
• 15.5 ounce garbanzo beans rinsed drained canned (garbanzo beans)
• 29 ounce tomatoes diced undrained canned
• 15 ounce kidney beans rinsed drained canned
• 16 ounce .5 can cannellini beans white rinsed drained canned
• 2 tablespoons chili powder 
• 3  garlic minced
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 2 tablespoons sugar 
• 6 ounce tomato paste canned
• 4 cups water divided
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• ladle
• whisk
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; saut 3 minutes or until tender.
3. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
4. 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.