Vegetarian Chili, Vintage Recipe

Naturally Gluten-Free Meals

VEGETARIAN CHILI

Serves 6-8 people

Vintage Recipe

 

INGREDIENTS

1 Cup Onion, thinly sliced

1 Cup Green or Red Bell Pepper, chopped

¾ Cup Celery, chopped

¾ Cup Dry Red Wine

3 Cloves Garlic, finely chopped

2 14.5oz Cans Diced Tomatoes, un-drained

1½ Cups Water

¼ Cup Tomato Paste

3 Vegetable GF Bouillon Cubes

1 Tbls Chopped Fresh Cilantro

1 Tbls Chili Powder

½ Tsp Ground Cumin

2 15oz Pinto or Kidney Beans

Sour Cream (Optional)

 

DIRECTIONS

 

Combine onion, bell pepper, celery, wine and garlic in large skillet and cook over medium-high heat for 6 to 8 minutes or until vegetables are tender. Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil, cover and reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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