Recipe - Calico Chili

1 teaspoon Safflower oil
1/3 cup Red wine or vegetable stock
3 lg Onions; minced
3 cup White mushrooms; cut or sliced up
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
One fourth cup Canned green chilies; minced
3 tablespoon Lowsodium tomato paste
1 teaspoon Dried basil

In a large heavy pot overmediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini