Vegetarian Chili

* Exported from MasterCook *

Vegetarian Chili

Recipe By :
Serving Size : 10 Preparation Time :1:30
Categories : Main Course Low Calorie
Vegetarian Dishes Low Cholesterol
Low Fat Low Sodium

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup minced onion
1/2 cup minced celery
1/3 cup green bell pepper -- minced
1 tablespoon minced garlic
1/2 cup dry red wine
1/2 cup diced canned green chiles
3 cups chopped tomatoes
3 cups cooked pinto beans
2 teaspoons cumin
1 teaspoon chopped cilantro
1 tablespoon cumin powder -- or to taste
2 teaspoons dried oregano
2 cups water
3 tablespoons tomato paste
herbal salt substitute (optional)

1. In a large stockpot or Dutch oven over medium-high heat, cook onion, celery,
bell pepper, and garlic in red wine for 10 minutes. Add chiles and tomatoes an
d cook 3 minutes.

2. Add beans, cumin, cilantro, chili powder, oregano, the water, and tomato pas
te. Raise heat to high, bring to a boil, then lower heat to medium. Cover pot a
nd cook until chili is thick (45 minutes to 1 hour).

3. Taste for seasoning, add salt substitute if needed, and serve hot.

Makes 8 to 10 cups.

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NOTES : You will not believe that this chili is meatless -- it is thick and hea
rty and perfect for football weather or winter lunch boxes. For an even richer
texture, you can add tempeh, a savory soy product that contributes good low-fat
protein. Vegetarian Chili freezes well, so make extra for easy weekend lunches
.
Nutr. Assoc. : 2679 2656 0 3505 0 3576 0 4509 0 383 0 0 0 0 0