RECIPE

Vegetarian Chili #2

Author:Barrie Levinson
Yield:6 servings
Prep time: 00:15
Cook time: 01:10
Category:Soups
Rating:
 (2)

Ingredients

small onion, chopped
large green bell pepper, chopped
3/4 cups celery, chopped
3/4 cups dry red wine or water
3 cloves garlic, finely chopped
2 cans 14.5-oz. diced tomatoes, undrained
1 1/2 cups water
1/4 cups tomato paste
Vegetable Bouillon Cubes
1 tbsp. chopped fresh cilantro
1 tbsp. chili powder
1/2 tsp. cumin
2 cans kidney or pinto beans, rinsed and drained (15 oz. each)

Instructions

Combine
  1. 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
  1. tomatoes with juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream if desired.

Nutrition

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
Calories300
% Daily Value*
Total Fat 8g12%
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber 11g44%
Total Sugars
Includes Added Sugars
Protein 14g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.