Calico Chili
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Calico Chili
  Chili    Soups    Vegetarian  
Last updated 6/12/2012 12:42:35 AM. Recipe ID 1625. Report a problem with this recipe.
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      Title: Calico chili
 Categories: Soups, Vegetarian
      Yield: 8 Servings
 
      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
 
   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
  




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Recipe ID 1625 (Apr 03, 2005)

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