Calico Chili

8 Servings

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 cumin, Ground
5 c vegetable stock
2 T 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 T low-sodium tomato paste
1 t basil, Dried
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.