Recipe Archives->Chili->V Calico 01

 
Calico Chili
  
1 tsp safflower oil
1/3 C red wine or vegetable stock
3 large onions, diced
3 C sliced white mushrooms
2 C chopped Italian plum tomatoes
4 cloves garlic, minced
1 C chopped celery
1 C chopped carrots
1 tsp ground cumin
5 C vegetable stock
2 Tbs 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 diced canned green chilies
3 Tbs low sodium tomato paste
1 tsp dried basil

In large heavy pot, over medium heat, combine sherry and oil and
heat to simmering.  Add onions and saute 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 C stock and remaining ingredients.
Bring to a boil.  Lower heat and simmer, covered, until beans are
soft and liquid is absorbed, about 3 hours.  Taste for seasoning,
and add more chili powder if desired.  Serve hot.  Serves 6 to 8.

Printable version: v-calico01.txt.