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.

Ingredients Nutrition


  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.
  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

Excellent! Added more broth just to make a little more soup like. Topped with grated cheddar, minced onion and cilantro. Thanks for sharing the recipe!

Lucky in Bayview June 23, 2016

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 ...

Sanford and Sons November 05, 2012

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

cheard September 29, 2009