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.
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, drained and rinsed
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, bouillon, 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 topped with a dollop of sour cream, if desired.
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.
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.