Vegetarian Chili with Cilantro

Vegetarian Chili with Cilantro
Makes:
6 servings
Prep Time:
15
minutes
Total Time:
70
minutes
Vegetarian
based on
1 reviews
Vegetarian Chili with Cilantro is a delicious variation that you'll enjoy making. Top with a little sour cream before serving.

In this recipe:


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Ingredients:

  • 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, peeled and finely chopped
  • 2 cans 14.5 ounces each recipe-ready diced tomatoes, undrained
  • 1 1/2 cups warm water
  • 1/4 cup tomato paste
  • 3 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cans 15 ounces each pinto or kidney beans
  • 1 scoop sour cream (optional)

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Vegetarian Chili

    Shirley Mucci from Alton, ILLinois

    I wanted a chili recipe without meat and I found this on Meals.com so glad I did even my husband who is my critic like it.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Vegetarian Chili with Cilantro

    Ingredients

    • 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, peeled and finely chopped
    • 2 cans 14.5 ounces each recipe-ready diced tomatoes, undrained
    • 1 1/2 cups warm water
    • 1/4 cup tomato paste
    • 3 MAGGI Vegetable Flavor Bouillon Cubes
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon chili powder
    • 1/2 teaspoon ground cumin
    • 2 cans 15 ounces each pinto or kidney beans
    • 1 scoop sour cream (optional)

     

    Directions

    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.

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