Ingredients
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1 small onion, chopped
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3/4 cup chopped celery
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3/4 cup dry red wine or 3/4 cup water
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3 garlic cloves, finely chopped
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2 (14 1/2 ounce) cans recipe-ready diced tomatoes, undrained
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1 1/2 cups water
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1/4 cup tomato paste
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2 maggi vegetarian vegetable flavor bouillon cubes
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1 tablespoon chopped fresh cilantro
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1 tablespoon chili powder
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1/2 teaspoon cumin
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2 (15 ounce) cans canned kidney beans, rinsed and drained
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sour cream
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1 large green bell pepper, chopped
Instructions
- 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.