Recipe by Engrossed
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.
- 2 -3 tablespoons extra virgin olive oil
- 1 lb cabbage, coarsely chopped (half a large)
- 1 lb green beans, trimmed
- 2 medium onions, coarsely chopped
- salt & freshly ground black pepper, to taste
- 5 large garlic cloves, minced
- 2 tablespoons chili powder (can use -- 1 tablespoon ground pure chile, 1 teaspoon each coriander, cumin, and oregano)
- 2 teaspoons dried basil
- 2 teaspoons sweet paprika (generous)
- 1⁄3 cup vinegar
- 1⁄3 cup dry wine (red or white)
- 1 (28 ounce) can whole tomatoes, crushed
- water, as needed
Directions See How It's Made
- 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.
- 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.
- Season to taste.
- Serve hot, at room temperature, or reheated.
- A green salad is a good partner.