1 ts 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 ts Ground cumin
5 c Vegetable stock
2 tb 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 tb Low-sodium tomato paste
1 ts Dried basil
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.