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Vegetarian Chili

    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)

    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 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.

    Makes 6 servings

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