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A truly one-pot meal; this hearty vegetarian chili will satisfy the biggest of appetites. Make lots because it's even better the next day.

Vegetarian Chili

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)

1. 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.
2. 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.

Makes 6 servings.

FOR FREEZE AHEAD:

1. Prepare as above; do not top with sour cream. Cool chili completely. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
2. Heat in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.