Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 t 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 t cumin,Ground
5 c vegetable stock
2 T 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 T low-sodium tomato paste
1 t basil,DriedIn 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.

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