This hearty chili will please even the carnivores in your house.
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) diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 Vegetable Flavor Bouillon Cubes
1 tbsp chopped fresh cilantro
1 tbsp chili powder
1/2 tsp cumin
2 cans (15 ounces each) kidney beans, rinsed
1 can whole kernel corn, drained
1 can garbanzo beans, drained
- Cook onion, pepper, celery, wine and garlic in large saucepan over medium-high heat until vegetables are tender.
- Add tomatoes with juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well.
- Stir in kidney beans, corn and garbanzo beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes.
(Makes 6 Servings)
Calories Per Serving: 210