Calico Chili
Yield
8 servingsPrep
30 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
safflower oil
|
|
| ⅓ | cup |
red wine
or vegetable stock |
*
|
| 3 | large |
onions
diced |
|
| 3 | cups |
mushrooms
white, sliced |
|
| 2 | cups |
italian plum (roma) tomatoes
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | teaspoon |
cumin
ground |
|
| 5 | cups |
vegetable stock
|
|
| 2 | tablespoons |
chili powder
or to taste |
|
| 1 | cup |
chickpeas (garbanzo beans)
soaked and drained |
|
| 1 | cup |
red kidney beans
soaked and drained |
|
| 1 | cup |
pinto beans
soaked and drained |
|
| ¼ | cup |
green chili peppers, canned
diced |
|
| 3 | tablespoons |
tomato paste
low-sodium |
|
| 1 | teaspoon |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
safflower oil
|
|
| 79 | ml |
red wine
or vegetable stock |
*
|
| 3 | large |
onions
diced |
|
| 7.1E+2 | ml |
mushrooms
white, sliced |
|
| 473 | ml |
italian plum (roma) tomatoes
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 5 | ml |
cumin
ground |
|
| 1.2 | l |
vegetable stock
|
|
| 3E+1 | ml |
chili powder
or to taste |
|
| 237 | ml |
chickpeas (garbanzo beans)
soaked and drained |
|
| 237 | ml |
red kidney beans
soaked and drained |
|
| 237 | ml |
pinto beans
soaked and drained |
|
| 59 | ml |
green chili peppers, canned
diced |
|
| 45 | ml |
tomato paste
low-sodium |
|
| 5 | ml |
basil
dried |
*
|
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.
