Calico Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Safflower oil,
1/3 cup: Red wine or vegetable stock,
3 large: Onions, diced
3 cup: White mushrooms, sliced
2 cup: Italian plum tomatoes, choped
4: Garlic coves, minced
1 cup: Celery, chopped
1 cup: Carrots, chopped
1 tsp: Ground cumin,
5 cup: Vegetable stock,
2 tbsp: 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: Canned green chilies, diced
3 tbsp: Low-sodium tomato paste,
1 tsp: Dried basil,
Directions:
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] Hawks Kitchen Kollection - 1994
Source from luhu.jp
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] Hawks Kitchen Kollection - 1994
Source from luhu.jp