Name: Calico Chili
Ingredients: 1 tsp safflower oil; 1/3 C red wine or vegetable stock; 3 large onions, diced; 3 C sliced white mushrooms; 2 C chopped Italian plum tomatoes; 4 cloves garlic, minced; 1 C chopped celery; 1 C chopped carrots; 1 tsp ground cumin; 5 C vegetable stock; 2 Tbs 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 diced canned green chilies; 3 Tbs low sodium tomato paste; 1 tsp dried basil

Calico Chili

Ingredients

1 tsp safflower oil
1/3 C red wine or vegetable stock
3 large onions, diced
3 C sliced white mushrooms
2 C chopped Italian plum tomatoes
4 cloves garlic, minced
1 C chopped celery
1 C chopped carrots
1 tsp ground cumin
5 C vegetable stock
2 Tbs 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 diced canned green chilies
3 Tbs low sodium tomato paste
1 tsp dried basil

Instructions

In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 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 C 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.