Ingredients: 3/4 cup dry red wine 1 cup thinly sliced onion 1 cup chopped red or green bell pepper 3/4 cup chopped celery 3 garlic cloves, finely chopped 2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained 1 1/2 cups warm 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 pinto or kidney beans sour cream for accompaniment (optional)

Recipe Info Category: Vegetarian Rating: 3 Contributor: Cristina Mclaughlin

Place wine, onion, bell pepper, celery and garlic in large skillet. Cook over medium-high heat for 6 to 8 minutes or until vegetables are tender.

Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat; cook, stirring occasionally, for 45 minutes. Serve with sour cream.