Hearty Meatless Chili

Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

A thick rich chili, where you won't miss the meat at all. I make double batches and freeze it for quick meals during the winter. The combination of veggies makes this taste so good. I usually puree all the veggies together to make a rich broth and and sneak the veggies in for unsuspecting kids. Try it. You'll like it. And it's easy on the budget.

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Ingredients

Nutrition

Directions

  1. COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
  2. ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
  3. FOR FREEZE AHEAD:.
  4. PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
  5. HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
Most Helpful

5 5

Where's the beef ? You don't miss it in this dish. I used the whole can of tomato paste to thicken it up more, which worked, and used red & white kidney beans, the red wine and added some red pepper flakes to zip it up a little. It's a "good for you" dish ...

5 5

I finally found a meatless vegetarian chili filled with flavor and a favorite of everyone I serve it too!