Vegetarian Chili

  1. 1 small onion, chopped
    1/2 teaspoon ground cumin
    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
  2. 1/4 cup tomato paste
    3 teaspoons vegetable bouillon granules
    1 tablespoon chopped fresh cilantro
    1 tablespoon chili powder
    2 (15-ounce) cans kidney or pinto beans, rinsed and drained
    Sour cream for accompaniment
    1 large green bell pepper, seeded and chopped
  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. Add tomatoes with juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well.
  3. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes.
  4. Serve with sour cream.
  5. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases