Calico Chili

Ingredients

5 ml safflower oil
80 ml wine
3 onions
260 gr mushrooms
300 gr italian tomatoes
4 garlic coves
100 gr celery
130 gr carrots
2 gr cumin
1,200 ml vegetable stock
260 gr garbanzo beans
260 gr kidney beans
240 gr pinto beans
38 gr green chilies
50 gr low-sodium tomato paste
1 gr basil

Instructions

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