Calico Chili

      Yield: 8 Servings

      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,Dried

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