Veggie Chili


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


Cook onion, pepper, celery, wine and garlic in large saucepan over medium-high heat until vegetables are tender.

Add 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.

(Makes 6 Servings)