Calico Chili
Ingredients
- 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
Instructions
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.