Vegetarian Chili

For the chili:

• 1 3/4 cups organic vegetable broth
• 1 cup chopped onion
• 1/4 cup chopped seeded jalapeño pepper (2 peppers)
• 2 tsp chili powder
• 2 tsp ground cumin
• 2 tsp Worcestershire sauce
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 (15oz) cans black beans, rinsed and drained or 1 cup dried black beans, cooked
• 1 25.5 oz jar tomato puree
• 2 cups green lentils
• 2 sweet potatoes, chopped
• 3 carrots, chopped

For garnish:

• 1/2 cup reduced-fat sour cream
• 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
• 1/4 cup chopped fresh cilantro

Combine first 14 ingredients in a 6-quart electric slow cooker. Cover and cook on low for 8 hours.

Alternatively, combine ingredients in a large pot and cook for two hours on low heat.

Ladle soup into bowls; top with sour cream, cheese, and cilantro.