Lynne's Winter Veggie Chili
From npr's a splendid table" by lynne rossetto kasper. Serves 4 as a main dish and keeps 5 days in the refrigerator. Fresh organic vegetables recommended."
Steps
In a 12-inch saut pan , heat oil over medium high.
Add cabbage , beans , and onions.
Season with salt and pepper.
Saut about 10 minutes , or until starting to brown.
Stir in garlic and seasonings and cook 1 minute.
Add vinegar and wine , boil down as you scrape up any brown glaze on the bottom of the pan.
When no moisture is left , stir in the tomatoes and their juice.
Bring to a gentle simmer , cover , and cook 10 minutes , or until beans are tender.
Uncover and cook off excess liquid until chili is thick and rich tasting.
Season to taste.
Serve hot , at room temperature , or reheated.
A green salad is a good partner.
Ingredients
extra virgin olive oil, cabbage, green beans, onions, salt & freshly ground black pepper, garlic cloves, chili powder, dried basil, sweet paprika, vinegar, dry wine, whole tomatoes, water