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Rating: 4.0/5 (24 votes cast)

Meal Type: Lunch, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Mexican
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 294
% Daily Value**
Total Fat 5g
8%
Saturated Fat 1g
1%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 1192mg
50%
Total Carbohydrate 49g
16%
Dietary Fiber 12g
48%
Sugars 11g
Protein 13g
Vitamin A  160%Vitamin C  24%
Calcium  10%Iron  26%
Potassium  29%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calico Chili

Date Added: March 04, 2012
This is a good chili for mushroom lovers. You only need to have a few ingredients on hand. The preparation is minimal although you will need to leave some time to let it simmer on the stove. A nice thing to have on a cold day.

Ingredients:

1 teaspoon Safflower Oil
1/3 cup Red Wine
3 Onions diced
3 cups White Mushrooms sliced
2 cups Italian Plum Tomatoes chopped
4 Garlic coves minced
1 cup Celery chopped
1 cup Carrot chopped
1 teaspoon Cumin Seed Ground
5 cups Vegetable Stock
2 tablespoons Chili Powder (or to taste)
1 cup Garbanzo Bean soaked and drained
1 cup Kidney Beans soaked and drained
1 cup Pinto Bean soaked and drained
1/4 cup Chili Pepper Canned diced
3 tablespoons Tomato Paste Low-sodium
1 teaspoon Dried Basil
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Directions:

1. In a large heavy pot over medium-high heat, combine oil and wine or stock.

2. Heat to simemring. Add onions and saute for 8 to 10 minutes.

3. Add mushrooms and saute 5 minutes more, stirring frequently.

4. Add tomatoes, garlic,celery, carrots and cumin.

5. Saute 5 to 8 minutes, or until carrots soften.

6. Add 5 cups stock and remaining ingredients.

7. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, about 3 hours.

8. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8.

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Dietary Notes:
This recipe is low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 160% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Mushroom, Tomato, Sulfites, Garlic, Alcohol, Hot Pepper, Celery, Onion allergies.
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