Calico Chili 


1 tsp safflower oil 
1/3 C red wine or vegetable stock 
3 large onions, diced 
3 C sliced white mushrooms 
2 C chopped Italian plum tomatoes 
4 cloves garlic, minced 
1 C chopped celery 
1 C chopped carrots 
1 tsp ground cumin 
5 C vegetable stock 
2 Tbs 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 diced canned green chilies 
3 Tbs low sodium tomato paste 
1 tsp dried basil 


In large heavy pot, over medium heat, combine sherry and oil and heat to 
simmering.  Add onions and saute 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 C stock and remaining ingredients.  Bring to a boil. 
Lower heat and simmer, covered, until beans are soft and liquid is 
absorbed, about 3 hours.  Taste for seasoning, and add more chili powder 
if desired.  Serve hot.  Serves 6 to 8.