Calico Chili
Ingredients| 1 tsp safflower oil 1/3 cup red wine or vegetable stock 3 large onions, diced 3 cup white mushrooms, sliced 2 cup italian plum tomatoes, choped 4 garlic coves, minced 1 cup celery, chopped 1 cup carrots, chopped 1 tsp ground cumin 5 cup vegetable stock 2 tbsp 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 1/4 cup canned green chilies, diced 3 tbsp low-sodium tomato paste 1 tsp dried basil |
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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
Source: Unknown Posted From the files of: DEEANNE GEnie Posted by:
Unknown [AOL] Hawk s Kitchen Kollection - 1994
Servings:
8
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