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Calico Chili

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Submitted by fsteacher

YIELD

8 servings

PREP

30 min

COOK

3 hrs

READY

3 hrs

Ingredients

1 5
TEASPOON ML SAFFLOWER OIL
79
CUP ML RED WINE
or vegetable stock *
3 3
LARGE LARGE ONIONS
diced
3 7.1E+2
CUPS ML MUSHROOMS
white, sliced
2 473
4 4
EACH EACH GARLIC CLOVES
minced
1 237
CUP ML CELERY
chopped
1 237
CUP ML CARROTS
chopped
1 5
TEASPOON ML CUMIN
ground
5 1.2
2 3E+1
TABLESPOONS ML CHILI POWDER
or to taste
1 237
CUP ML CHICKPEAS (GARBANZO BEANS)
soaked and drained
1 237
CUP ML RED KIDNEY BEANS
soaked and drained
1 237
CUP ML PINTO BEANS
soaked and drained
¼ 59
3 45
TABLESPOONS ML TOMATO PASTE
low-sodium
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 414g (14.6 oz)
Amount per Serving
Calories 156 12% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 345mg 14%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 25%
Sugars g
Protein 15g
Vitamin A 75% Vitamin C 32%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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