Ingredients: 1 small onion, chopped 1 large green bell pepper, seeded and chopped 3/4 cup chopped celery 3/4 cup dry red wine or water 3 cloves garlic, finely chopped 2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained 1 1/2 cups water 1/4 cup tomato paste 3 teaspoons vegetable bouillon granules 1 tablespoon chopped fresh cilantro 1 tablespoon chili powder 1/2 teaspoon ground cumin 2 (15-ounce) cans kidney or pinto beans, rinsed and drained sour cream for accompaniment (optional)

Recipe Info Category: Vegetarian Rating: 5 Contributor: Daisy Daniel

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.

Addtomatoes 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.