*  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)
 
 1. 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 an
 d cook 3 minutes.
 
 2. Add beans, cumin, cilantro, chili powder, oregano, the water, and tomato pas
 te. Raise heat to high, bring to a boil, then lower heat to medium. Cover pot a
 nd cook until chili is thick (45 minutes to 1 hour).
 
 3. 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 hea
 rty 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