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
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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)
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 and cook 3 minutes.
Add beans, cumin, cilantro, chili powder, oregano, the water, and
tomato paste. Raise heat to high, bring to a boil, then lower heat to
medium. Cover pot and cook until chili is thick (45 minutes to 1
hour).
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 hearty 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.
