SOUPER SATURDAY

This soup has a mild chili flavor. If you want more heat, increase the amount of chili powder and don't seed the jalepenos.

THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.