Recipe: Calico Chili
Categories: Soups, Vegetarian, Vegan
Yield: 8 Servings
1 ts Safflower oil
1/3 c Red wine or vegetable stock
3 lg Onions; diced 3 c White mushrooms; sliced 2 c Italian plum tomatoes; -- choped 4 Garlic coves; minced 1 c Celery;chopped 1 c Carrots; chopped 1 ts Ground cumin 5 c Vegetable stock 2 tb Chili powder (or to taste) 1 c Garbanzo beans; soaked and -- drained 1 c Kidney beans; soaked and -- drained 1 c Pinto beans; soaked and -- drained 1/4 c Canned green chilies; diced 3 tb Low-sodium tomato paste 1 ts Dried basil
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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