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Hearty Vegetable Chili
Hearty Vegetable Chili A truly one-pot meal, this hearty chili will satisfy the biggest of appetites. Make lots because it's even better the next day.
1 onion, chopped
1 green bell pepper, chopped
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
1 (28-ounce) can whole tomatoes, chopped and juice reserved
1 1/2 cups water
1/4 cup tomato paste
4 teaspoons chili powder
1 tablespoon MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 teaspoon cumin
2 (15-ounce) cans kidney or pinto beans, drained and rinsed
2 tablespoons chopped fresh cilantro
Sour cream (optional)
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, chili powder, bouillon and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Stir in cilantro. Serve with sour cream.
Makes 6 servings.
For Freeze Ahead: Prepare as above; do not stir in cilantro or 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. Stir in cilantro. Serve with sour cream.
Nutritional Information Per Serving (1/6 of recipe): Calories: 300 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 870 mg Carbohydrates: 47 g Dietary Fiber: 11 g Sugars: 16 g Protein: 14 g.