Hearty Meatless Chili

READY IN: 1hr 20mins
Recipe by Grace4Gayle

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.

Top Review by Lucky in Bayview

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!

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.

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