Hearty Meatless Chili

By Grace4Gayle on September 21, 2009

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1 small onion, chopped
    2. 1 large green bell pepper, chopped
    3. 3/4 cup chopped celery
    4. 3/4 cup dry red wine or 3/4 cup water
    5. 3 garlic cloves, finely chopped
    6. 2 (14 1/2 ounce) cans recipe-ready diced tomatoes, undrained
    7. 1 1/2 cups water
    8. 1/4 cup tomato paste
    9. 2 maggi vegetarian vegetable flavor bouillon cubes
    10. 1 tablespoon chopped fresh cilantro
    11. 1 tablespoon chili powder
    12. 1/2 teaspoon cumin
    13. 2 (15 ounce) cans canned kidney beans, rinsed and drained
    14. sour cream (optional)

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.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.