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Veggie Chili

Veggie Chili


This hearty chili will please even the carnivores in your house.




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) diced tomatoes, undrained

1 1/2 cups water

1/4 cup tomato paste

2 Vegetable Flavor Bouillon Cubes

1 tbsp chopped fresh cilantro

1 tbsp chili powder

1/2 tsp cumin

2 cans (15 ounces each) kidney beans, rinsed




1. Cook onion, pepper, celery, wine and garlic in large saucepan over medium-high heat until vegetables are tender.


2. Add tomatoes with juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well.


3. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes.


(Makes 6 Servings)


Calories Per Serving: 210