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.
- 1 small onion, chopped
- 1 large green bell pepper, chopped
- 177.44 ml chopped celery
- 177.44 ml dry red wine or 177.44 ml water
- 3 garlic cloves, finely chopped
- 2 (822.13 g) canrecipe-ready diced tomatoes, undrained
- 354.88 ml water
- 59.14 ml tomato paste
- 2 maggi vegetarian vegetable flavor bouillon cubes
- 14.79 ml chopped fresh cilantro
- 14.79 ml chili powder
- 2.46 ml cumin
- 2 (850.48 g) can canned kidney beans, rinsed and drained
- sour cream (optional)
Directions See How It's Made
- 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.
- 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.
- FOR FREEZE AHEAD:.
- 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.
- HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.