Hearty Meatless Chili - cooking recipe

Ingredients

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)

Preparation

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 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.
FOR FREEZE AHEAD:.
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.
HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.