Easy Vegetarian Chili

1 tablespoon olive oil

2 cups chopped onion

3 cloves garlic, minced

Black pepper, to taste

4 cups water, divided

3+ tablespoons Worcestershire sauce

2 (14.5 oz) cans diced tomatoes, undrained

1 (16 oz) can chickpeas, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (16 oz) can Navy benas, drained and rinsed

1 (6 oz) can tomato paste

2% shredded cheddar cheese

Reduced fat or fat-free sour cream

Heat oil in large Dutch oven at medium-high heat. Add onion, garlic, and pepper. Saute 3

minutes, or until tender. Add 3 cups water, Worcestershire, and all the beans, stirring to

combine. Combine tomato paste and 1 cup water in separate bowl, whisking until

blended. Stir tomato paste mixture into bean mixture. Bring to boil; reduce heat; simmer

5 minutes, or until thoroughly heated.

Serve with cheese and/or sour cream.