Hearty Meatless Chili

• 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)

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.

onion, green bell pepper, celery, dry red wine, garlic, recipeready, water, tomato paste, maggi vegetarian vegetable flavor, fresh cilantro, chili powder, cumin, kidney beans, sour cream

Taken from www.food.com/recipe/hearty-meatless-chili-391124 (may not work)