In a large sauce pan, sauté garlic and onion in extra virgin olive
oil, until tender.
Add the bell pepper, and sauté until tender-stir often
Add tomatoes, tomato paste, black beans, and pinto beans, and
all spices (including salt and pepper). Stir until combined, and
add water if necessary.
Bring to a boil, and turn heat to low. Let simmer about 30 minutes.
Add wheat germ and red wine. Stir until combined. Let simmer
another 30 minutes. May need to add a bit of water, stir
occasionally.
Taste chili to see if any seasonings are necessary.
Note- This chili freezes very well, and tastes best if made a day
ahead.
Originally Submitted
11/23/2010
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