Hearty Meatless Chili

Ingredients

• 1 small onion, chopped
• 1 large green bell pepper, chopped
• 3/4 cup chopped celery
• 3/4 cup dry red wine or water
• 3 garlic cloves, finely chopped

• 2 (14 1/2 ounce) cans recipe-ready diced tomatoes, undrained
• 1 1/2 cups water
• 1/4 cup tomato paste
• 2 maggi vegetarian vegetable flavor bouillon cubes
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chili powder
• 1/2 teaspoon cumin

• 2 (15 ounce) cans canned kidney beans, rinsed and drained
• sour cream (optional)

Directions

1. 1

   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.

2. 2

   ADD tomatoes and juice, water, tomato paste, boullion, 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.

3. 3

   FOR FREEZE AHEAD:.

4. 4

   PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

5. 5

   HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.