Vegetarian Chili with Cilantro

  1. 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
  2. 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
    Sour cream for accompaniment (optional)
  1. 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.
  2. Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well.
  3. Stir in beans. Bring to a boil; cover. Reduce heat; 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