Calico Chili Recipe
Recipe 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
Recipe Preparation
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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