Slow-Cooker Three-Bean Vegetarian Chili Recipe - BettyCrocker.com

Ingredients

• 2 cans (14 oz each) vegetable broth
• 1 cup chopped onion (1 large)
• 1/4 cup chopped seeded jalapeño chiles
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 2 cloves garlic, finely chopped
• 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
• 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
• 1 can (15 to 16 oz) pinto beans, drained, rinsed
• 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
• 1/2 cup reduced-fat sour cream
• 1/2 cup shredded pepper Jack cheese (2 oz)
• 1/4 cup chopped fresh cilantro