Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 hr
Servings: 6
Ingredients
1
small
onion, chopped
1
large
green bell pepper, chopped
3/4 cup
chopped celery
3/4 cup
dry red wine or water
3 cloves
garlic, finely chopped
2 cans
(14.5 ounces each)
recipe-ready diced tomatoes, undrained
1 1/2 cups
water
1/4 cup
tomato paste
2
MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon
chopped fresh cilantro
1 tablespoon
chili powder
1/2 teaspoon
cumin
2 cans
(15 ounces each)
kidney or pinto beans, rinsed and drained
Sour cream (optional)
Directions
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.
Nutritional Information
|
Calories: 210
|
Calories from Fat: 10
|
Total Fat: 1 g
|
|
Saturated Fat: 0 g
|
Cholesterol: 0 mg
|
Sodium: 710 mg
|
|
Carbohydrates: 37 g
|
Dietary Fiber: 12 g
|
Sugars: 8 g
|
|
Protein: 11 g
|
VIEW DETAILED NUTRITION INFORMATION
tori s. from Canada
07/26/09
Rated:
Tori
Have been making this recipe regularly for a few years now and it is a favourite. I always add one package of veggie ground round (soy) and lots of sliced fresh mushrooms. About 20 minutes before it is done, I throw in a handful of basmati rice to absorb some of the water and make it even heartier. So good!
M L.
10/07/07
Rated:
Excellent Chili!!!!
I make this chili on a very regular basis. I brought it to a potluck at work and no one could believe there was no meat in it! My husband and I eat this almost every Sunday during football season - it's great and we have leftovers for a couple lunches during the week. The only thing I do different is I use one can of Rotel Tomatoes in place of one of the plain canned diced tomatoes and I add jalepenos for an extra kick because we like spicy! I highly recommend this chili - even for big meat eaters - they won't know the difference - you really don't need the meat!!!!
Christine from IL
02/03/06
Rated:
Tastes great!
I changed up the recipe a little, so I'm not sure if I made it better or worse... I doubled the recipe & I accidentally bought half the tomatoes I was supposed to, so I used 2 cans chili-ready doced tomatoes, 1 can of garlic diced tomatos, and 1 small can of tomato salsa. I also added a can of corn. I used 2 cans kidney beans, 1 can black beans & 1 can pinto beans. Overall it was very tasty, but a little watery. So I added a lot of cornstarch to thicken it up (mix with cold water before adding). I would also add more spice next time I make it.
Kim from New York
09/27/05
Rated:
EXCELLENT!!
I followed the recipe exactly and I really should've doubled it!! It was by far the very best vegetarian chili I have ever had!! It was thick, hearty, warm and very filling!! I topped my serving with chopped raw onion, shredded cheddar cheese and sour cream. My husband shredded some chicken from last night's dinner and threw that into his!! Add breadsticks &/or crackers on the side and you've got all bases covered!! Definitely a keeper!!
Gayle from Pacific Northwest
09/01/05
Rated:
"Sneaky" Healthy Food!
This was a Yummy way to sneak all those good vegies into my kids. I put all the vegies through the food processor till they were almost liquified and followed the recipe to a "T". It was mouth watering! It's a great base for other soups too. I tried it with ground turkey for a heartier chili, added corn and taco seasoning for "Taco Soup", and I'm sure there are many other ways to alter this. The kids loved it and the husband was in Ecstasy! This will go in my arsenal of recipes.