*  Exported from  MasterCook  *
 
                                CALICO CHILI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Safflower oil
      1/3   c            Red wine or vegetable stock
    3       lg           Onions -- diced
    3       c            White mushrooms -- sliced
    2       c            Italian plum tomatoes
                         -choped
    4                    Garlic coves -- minced
    1       c            Celery -- chopped
    1       c            Carrots -- chopped
    1       t            Ground cumin
    5       c            Vegetable stock
    2       tb           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            Canned green chilies -- diced
    3       tb           Low-sodium tomato paste
    1       t            Dried basil
 
    In a large heavy pot overmedium-high heat, combine
   oil and wine or stock. Heat to simemring. Add onions
   and saute for 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 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. Serves 6 to 8.
   
    Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb;
   0 chol; 86 mg sod
   
   Source:  Unknown Posted From the files of: DEEANNE
   GEnie Posted by: Unknown [AOL] Hawk’s Kitchen
   Kollection - 1994
  
 
 
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