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Calico Chili soups, chili, mushrooms, beans, vegetarian 1 teaspoon 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 teaspoon ground cumin 5 cup vegetable stock 2 tablespoon 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 tablespoon low-sodium tomato paste 1 teaspoon dried basil 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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