Calico Chili
Submitted by fsteacher
This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsThere’s something about a pot of chili bubbling away on the stove that just makes a house feel like home.
This vegetarian version earns its “calico” name from the colorful patchwork of three different beans: chickpeas, red kidney beans, and pinto beans. Each one brings its own texture and bite to the bowl.
Sliced mushrooms add a savory, meaty depth that’ll fool even the most devoted carnivores at your table. Roma tomatoes, green chilies, and a generous hit of cumin build layers of warmth that get better with every passing hour on the stove.
This is a lazy Sunday kind of recipe. Let it simmer covered for about three hours until the beans turn tender and the broth thickens into something you’ll want to eat straight from the ladle.
Kitchen Tips
- Soak your dried beans overnight for the best texture. Quick-soaking works in a pinch, but overnight gives you creamier results.
- Don’t skimp on the sautéing time for onions and mushrooms. That’s where the deep, savory flavor comes from.
- Make a double batch. This chili freezes beautifully and tastes even better the next day.
Ingredients
Directions
In a large heavy pot overmedium-high heat, combine oil and wine or stock.
Heat to simemring.
Add onions and sauté for 8 to 10 minutes.
Add mushrooms and sauté 5 minutes more, stirring frequently.
Add tomatoes, garlic, celery, carrots and cumin.
Sauté 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.
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