1¾ cups organic vegetable broth 1 cup chopped onion ¼ cup chopped seeded jalapeño pepper (2 peppers) 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons Worcestershire sauce ½ teaspoon salt 2 garlic cloves, minced 2 (15-ounce) cans no-salt-added black beans, rinsed and drained 2 (14.5-ounce) cans diced tomatoes, undrained 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained ½ cup reduced-fat sour cream 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about ½ cup) ¼ cup chopped fresh cilantro

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