CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Calico Chili


Home | Recipes | C
Soups/stews Vegetarian

Ingredients:

  • 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

Directions:

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