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French   -   Basque Chili   adapted from The Vegetarian Bistro

Description
Ingredients
  • 1 Medium Onion -- chopped
  • 2 Medium Carrot -- chopped
  • 2 Stalks Celery -- chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Parsley -- chopped
  • 2 Pounds Brussel Sprouts -- chopped
  • 5 Cloves Garlic -- finely chopped
  • 1 Tablespoon Paprika
  • 3 Teaspoons Guajillo Chiles -- ground
  • 1 Teaspoon Cumin
  • 3 Tablespoons Tomato Paste
  • 2 Cups Dry Red Wine
  • 1/2 Cup Butter Beans -- cooked
  • 1/2 Cup Pinto Beans -- cooked
  • 6 Cups Vegetable Stock
  • 1/2 Teaspoon Thyme
  • Salt And Pepper -- to taste
  • 4 Tablespoons Fresh Chervil -- chopped
  • Lime Wedges -- for garnish
Directions In large saucepan saute onions, carrots and celery in olive oil, about 5 minutes. Add parsley, brussel sprouts & garlic, 2 minutes, add paprika and ground chiles, 2 minutes, add tomato paste, beans, wine and stock, boil, reduce heat simmer covered 15 minutes. Season with remaining ingredients.
Serves 4
Time to Make 0:00



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