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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.

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