*  Exported from  MasterCook  *

                             Vegetarian Chili

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
--------  ------------  --------------------------------
   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.

Nutr. Assoc. : 2679 2656 0 3505 0 3576 0 4509 0 383 0 0 0 0 0