Calico chili

Yield: 8 servings

Measure 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

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

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