Phil 's Profile

This hearty vegetarian chili will satisfy the
biggest of appetites.

vegetarian chili recipe 

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.
   
3. Prepare as above; do not top with
   sour cream. Cool chili completely. Cover; freeze for up to 2 months. Thaw
   overnight in refrigerator.
   
4. Heat in large saucepan over
   medium heat, stirring occasionally, for 30 to 35 minutes or until heated
   through. Serve with sour cream.