Lynne's Winter Veggie Chili

Copyright 2003 by Lynne Rossetto Kasper.

Serve 4 as a main dish and keeps 5 days in the refrigerator.

I like to use organic vegetables.

• 2 to 3 tablespoons extra-virgin olive oil
• 1 pound (half a large) cabbage, coarsely chopped
• 1 pound green beans, trimmed
• 2 medium onions, coarsely chopped
• salt and freshly ground black pepper
• 5 large cloves garlic, minced
• 2 tablespoons chili powder (blend of spices) or, 1 tablespoon ground pure chile, 1 teaspoon each coriander, cumin, and oregano
• 2 teaspoons dried basil
• 2 generous teaspoon sweet paprika
• 1/3 cup vinegar
• 1/3 cup dry wine (red or white)
• 1 28-ounce can whole tomatoes, crushed
• water as needed

1. In a 12-inch sauté pan, heat oil over medium high. Add cabbage, beans, and onions. Season with salt and pepper. Sauté about 10 minutes, or until starting to brown. Stir in garlic and seasonings and cook 1 minute.

2. 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 (check for sticking), or until beans are tender. Uncover and cook off excess liquid (stirring to protect from burning) until chili is thick and rich tasting.

3. Season to taste. Serve hot, at room temperature, or reheated. A green salad a good partner.