Vegetarian Chili with Cilantro
A hearty, wine-infused vegetarian chili with pinto or kidney beans and fresh cilantro.
3/4 cup dry red wine
1 cup thinly sliced onion
1 cup chopped red or green bell pepper
3/4 cup chopped celery
3 garlic cloves, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups warm 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 pinto or kidney beans, drained and rinsed
Sour cream for accompaniment (optional)
- Place wine, onion, bell pepper, celery and garlic in large skillet. Cook over medium-high heat for 6 to 8 minutes or until vegetables are tender.
- Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.