August 8, 2011

Meatless Chili

Soups & Stews

Prep time:

20 minutes

Cooking time:

35 minutes

“Turn this already economical chili into an even thriftier meal for a party. Hollow out a large round bread loaf. Spoon chili into bread bowl for an eye appealing and”

Ingredients

Serves 6

2 (16-ounce) cans kidney beans, drained
1 (8-ounce) can tomato sauce
4 cloves garlic, crushed
1 1/2 cups chopped onion
2 tablespoons vegetable oil
1 cup chopped celery
1 cup chopped carrots
1 cup chopped green bell pepper
1 (15-ounce) can chopped tomatoes
1 teaspoon cumin
1 teaspoon dried basil
2 tablespoons chili powder
1/2 cup dry red wine or water
1/2 teaspoon hot red pepper sauce
1 cup shredded Cheddar cheese

Directions

1
Combine kidney beans and tomato sauce in a large pot. Cook over medium-low heat.
2
Sauté garlic and onion in oil in a large skillet over medium-high heat for 5 minutes. Add celery, carrots and bell pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
3
Add vegetables to pot; stir. Add undrained tomatoes, cumin, basil, chili powder, red wine and red pepper sauce. Cook until chili is slightly thickened, about 35 minutes.
4
Ladle chili into soup bowls and sprinkle with Cheddar.

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