Side Pannel
Calico Chili
Ingredients List
- 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
Directions
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
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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