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Calico Vegie Chili
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    Calico Vegie Chili

  • 1 tsp safflower oil
  • 1/3 cup red wine or vegetable stock
  • 3 large onions, diced
  • 3 cup sliced white mushrooms
  • 2 cup chopped Italian plum tomatoes
  • 4 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 tsp ground cumin
  • 5 cup vegetable stock
  • 2 Tbs chili powder (or to taste)
  • 1 cup garbanzo beans, soaked and drained
  • 1 cup kidney beans, soaked and drained
  • 1 cup pinto beans, soaked and drained
  • 1/4 cup diced canned green chilies
  • 3 Tbs low sodium tomato paste
  • 1 tsp dried basil
  • In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 min.. Add mushrooms and saute 5 min. more, stirring frequently. add tomatoes, garlic, celery, carrots, and cumin. Saute 5 to 8 min., or until carrots soften. Add 5 cup stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, about 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8.

    From: Kevin, kevink@intergate.bc.ca
    Posted By: Kevin, Via: Rec.Food.Recipes
    Post Date: 14 Jun 1998

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