A truly one-pot meal, this hearty vegetarian chili will satisfy the biggest of appetites. Make lots because it's even better the next day.

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)

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. Addtomatoes 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.

For Freeze Ahead: Prepare as above; do not top with sour cream. Cool chili completely. Cover; 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.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210 Calories from Fat: 10 Total Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 710 mg Carbohydrates: 37 g Dietary Fiber: 12 g Sugars: 8 g Protein: 11 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.