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 Vegetarian 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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
55 minutes
Total Time:
70 minutes
Servings: 6
In this recipe:
