Yield: 8 servings
|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||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|
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