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Vegetarian Chili with Cilantro

    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
    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)

    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.
    Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder
    and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat; cook,
    stirring occasionally, for 45 minutes. Serve with sour cream.

    Makes 6 servings

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