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| 1 Teelöffel | Safflower oil |
| 1/3 Tasse | Red wine or vegetable stock |
| 3 gross | Onions diced |
| 3 Tasse | white mushrooms sliced |
| 2 Tasse | Italian plum tomatoes; choped |
| 4 | Garlic coves; minced |
| 1 Tasse | celery chopped |
| 1 Tasse | Carrots chopped |
| 1 Teelöffel | ground cumin |
| 5 Tasse | vegetable stock |
| 2 Esslöffel | Chili powder (or to taste) |
| 1 Tasse | Garbanzo beans; soaked and drained |
| 1 Tasse | Kidney beans; soaked and drained |
| 1 Tasse | Pinto beans; soaked and drained |
| 1/4 Tasse | Canned green chilies; diced |
| 3 Esslöffel | Low-sodium tomato paste |
| 1 Teelöffel | basilicum dried |
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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 powder if desired. Serve hot. Serves 6 to 8.
Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb; 0 chol; 86 mg sod
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