Calico Chili

Ingredients

1 ts safflower oil
3/8 c wine
3 onions
3 c mushrooms
2 c italian tomatoes
4 garlic coves
1 c celery
1 c carrots
1 ts cumin
5 c vegetable stock
1 c garbanzo beans
1 c kidney beans
1 c pinto beans
1/4 c green chilies
3 tb low-sodium tomato paste
1 ts 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