Vegetarian Chili with Cilantro

Vegetarian Chili with Cilantro

In this recipe:

based on 1 reviews
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15 min.
70 min.
6 servings

Vegetarian Chili with Cilantro is a delicious variation that you'll enjoy making. Top with a little sour cream before serving.


  • 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)
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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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Vegetarian Chili

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

- Shirley Mucci from Alton, ILLinois

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

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

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