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Vegetarian Chili 31 This looks Yummy!

  • 1minutes

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Source: www.meals.comReport recipe

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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 water

  5. 3 cloves garlic , finely chopped

  6. 2 cans (14 1/2 ounces each ) 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 cans (15 ounces each ) kidney or pinto beans , rinsed and drained 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. 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.

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