Calico Chili

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 Source: Unknown Posted From the files of: DEEANNE GEnie Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994