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.
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