*  Exported from  MasterCook  *

                               Calico Chili

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- chopped
   4       cl           Garlic -- 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

  In a large heavy pot overmedium-high heat, combine oil and wine or
  stock. Heat to simmering. 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, about 3 hours. Taste for seasoning, and add more chili
  powder if desired. Serve hot.

  Yield: 8 Servings
  
  Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb; 0 chol;
  86 mg sod
  
  Posted From the files of: Deeanne

  Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994
 

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