A truly one-pot meal; this hearty vegetarian chili will satisfy the biggest of appetites. Best made in port and reheated when needed as it always tastes better the next day.
Estimated Times
Preparation time: 15 mins
Cooking time: 1 hr
Makes 6 portions.
Ingredients
1 small onion, chopped
1 large green pepper, chopped
3/4 cup celery, chopped
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans chopped tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 Vegetable stock Cubes
1 tablespoon chopped fresh Coriander
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans kidney beans, rinsed and drained
Directions
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.
ADD tomatoes with juice, water, tomato paste, stock cubes, 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 boiled Basmati rice.
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