Hearty Vegetable Chili

A truly one-pot meal, this hearty chili will satisfy the biggest of appetites. It's even better the next day!

Yield

6 servings

Ingredients

1 onion, chopped
1 green bell pepper, chopped
3/4 cup chopped celery
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 beef flavor instant bouillon
1 teaspoon cumin
2 (15 ounce) cans low sodium kidney or pinto beans, rinsed and drained
2 tablespoons chopped fresh cilantro sour cream (optional)

Directions

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.

Additional Information

To freeze: 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.

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