Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Safflower oil 2 tb Chili powder (or to taste)
1/3 c Red wine or vegetable stock 1 c Garbanzo beans; soaked and
3 lg Onions; diced -drained
3 c White mushrooms; sliced 1 c Kidney beans; soaked and
2 c Italian plum tomatoes; -drained
-choped 1 c Pinto beans; soaked and
4 Garlic coves; minced -drained
1 c Celery;chopped 1/4 c Canned green chilies; diced
1 c Carrots; chopped 3 tb Low-sodium tomato paste
1 ts Ground cumin 1 ts Dried basil
5 c Vegetable stock

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

From the files of DEEANNE

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