Four Bean Chili

Here in Florida the weather last week was in the high 70's and low's in the mid-50's. Boy what a difference a few days makes, last night there were freeze warnings. I used that as an excuse to make a big pot of chili. Yes, this is one of those dishes that has a lot of canned stuff in it, but I don't eat like this everyday, so once in a while is okay, right? This cooks really quick so you can come home from work, get it all in a pot simmering and eat within an hour or less. Yum, it was delicious! You could also dump all these ingredients into your slow-cooker, turn it on low and dinner would be ready when you got home.

• 1/4 cup water
• 1 large Vidalia onion, chopped
• 1 poblano pepper, chopped  
• 3 garlic cloves, minced 
• 4 cups water
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 1 tablespoon cumin 
• 2 tablespoons Worcestershire sauce
• 2 cans diced tomatoes, undrained
• 1 can navy beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can cannellini beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 (6-ounce) can tomato paste
• Garnishes: shredded cheddar cheese, sour cream, chopped scallions, hot sauce, chopped cilantro, sliced jalapenos, avocado, etc.
  
  (somehow I either forgot to take an ingredients pic, or accidentally deleted it!!!)

Heat water in a large Dutch oven over medium-high heat. Add onion, poblano and garlic; steam 3-5 minutes or until tender.

Add the remaining ingredients, stirring to combine.

Bring to a boil; reduce heat, and simmer 15 minutes or more until thoroughly heated.

Ladle soup into bowls. Top with garnishes of your choice (we chose scallions and lots of Frank's Hot Sauce) and enjoy!