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Hearty Meatless Chili

  • 80minutes
  • 199calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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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