Whew what a weekend.  Cooper is officially 3. Where does the time go.  He is in train heaven right now. He was so happy and had a great party and time at the zoo. I will have pics soon of the cake. We couldn’t find our camera so my SIL had to take pictures for me.

So needless to say I was too busy to step on a scale this weekend nor did I want to this morning. Lots of junk from the party but I did lots of walking at the zoo so I hope I didn’t do too much damage. I have lots of cake to eat. I know some will say throw it away but let me say this, I didn’t spend $90 on a cake to throw it away.. LOL I hope hubby eats it and I will be taking some to my bowling girls Thurs night.

Hope you all have a wonderful week and enjoy this recipe. Fall is coming up so keep this handy.

Vegetarian Chili

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.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 hr

Servings: 6

Ingredients 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 ounces each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
Sour cream (optional)

Directions 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 and 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.

FOR FREEZE AHEAD:
PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.

Nutritional Information

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Karla Urwitz

As a full-time career oriented mother of one, I love all things travel. I was in the hospitality business for 15 years and loved it. So why not become a travel agent. I have been a travel agent since 2019 and enjoy helping others make memories. Now I am finding a balance between work, travel, and life.

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