Vegetarian chili

An easy, hearty soup: good for a cold winter's evening.

Vegetable chili 311 (photo credit:
Vegetable chili 311
(photo credit:
VEGETARIAN CHILIMakes1½ quarts*(serving size: 1½ cups chili and 1 tablespoon sour cream)
1 cup chopped onion3 cloves garlic, minced1 cup water½ cup diced green bell pepper2 tablespoons chili powder1½ teaspoons ground cumin2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained1 (15-ounce) can red kidney beans, drained1 (15-ounce) can garbanzo beans, drained¼ cup nonfat sour cream alternative
1. Coat a Dutch oven with cooking spray, plave over medium heat until hot.
2. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes.
3. Ladle into individual soup bowls, top with sour cream.