| Vegetarian Chili |
1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans kidney or pinto beans, rinsed and drained
Sour cream for accompaniment (optional)
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 with 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.
Makes 6 servings
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