Vegetarian Chili

• 1 small onion, chopped


• 1 large green bell pepper, chopped


• 3/4 cup chopped celery


• 3/4 cup dry red wine or water


• 3 cloves garlic, finely chopped


• 2 cans (14.5 oz. each) recipe-ready diced tomatoes, undrained


• 1 1/2 cups water


• 1/4 cup tomato paste


• 3 MAGGI Vegetarian Vegetable Bouillon Cubes


• 1 tablespoon chopped fresh cilantro


• 1 tablespoon chili powder


• 1/2 teaspoon cumin


• 2 cans (15 oz. each) kidney or pinto beans, rinsed and drained


• 1 container (8 oz.) fat free sour cream, (optional)

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 with 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.