Calico Chili Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 1ts Safflower oil
  • 1/3c Red wine or vegetable stock
  • 3lg Onions; diced
  • 3c White mushrooms; sliced
  • 2c Italian plum tomatoes;
  • -choped
  • 4 Garlic coves; minced
  • 1c Celery;chopped
  • 1c Carrots; chopped
  • 1ts Ground cumin
  • 5c Vegetable stock
  • 2tb Chili powder (or to taste)
  • 1c Garbanzo beans; soaked and
  • -drained
  • 1c Kidney beans; soaked and
  • -drained
  • 1c Pinto beans; soaked and
  • -drained
  • 1/4c Canned green chilies; diced
  • 3tb Low-sodium tomato paste
  • 1ts Dried basil

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