Vegetarian Chili #2
|1||small onion, chopped|
|1||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|
|3||Vegetable Bouillon Cubes|
|1 tbsp.||chopped fresh cilantro|
|1 tbsp.||chili powder|
|2 cans||kidney or pinto beans, rinsed and drained (15 oz. each)|
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Dietary Fiber 11g||44%|
|Includes Added Sugars|
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.