Calico chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Safflower oil |
| ⅓ | cup | Red wine or vegetable stock |
| 3 | larges | Onions; diced |
| 3 | cups | White mushrooms; sliced |
| 2 | cups | Italian plum tomatoes; choped |
| 4 | Garlic coves; minced | |
| 1 | cup | Celery;chopped |
| 1 | cup | Carrots; chopped |
| 1 | teaspoon | Ground cumin |
| 5 | cups | Vegetable stock |
| 2 | tablespoons | Chili powder (or to taste) |
| 1 | cup | Garbanzo beans; soaked and drained |
| 1 | cup | Kidney beans; soaked and drained |
| 1 | cup | Pinto beans; soaked and drained |
| ¼ | cup | Canned green chilies; diced |
| 3 | tablespoons | Low-sodium tomato paste |
| 1 | teaspoon | Dried basil |
Directions
In a large heavy pot overmedium-high heat, combine oil and wine or stock. Heat to simemring. Add onions and saute for 8 to 10 minutes.
Add mushrooms and saute 5 minutes more, stirring frequently. Add tomatoes, garlic,celery, carrots and cumin. Saute 5 to 8 minutes, or until carrots soften.
Add 5 cups stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, abourt 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8.
Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb; 0 chol; 86 mg sod
From the files of DEEANNE