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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A thick rich chili, where you won't miss the meat at all. I make double batches and freeze it for quick meals during the winter. The combination of veggies makes this taste so good. I usually puree all the veggies together to make a rich broth and and sneak the veggies in for unsuspecting kids. Try it. You'll like it. And it's easy on the budget. Ingredients:
1 small onion, chopped |
1 large green bell pepper, chopped |
3/4 cup chopped celery |
3/4 cup dry red wine or 3/4 cup 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. 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. 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. FOR FREEZE AHEAD:.
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. HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
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