Total Time
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. In a 12-inch sauté pan, heat oil over medium high.
  2. Add cabbage, beans, and onions.
  3. Season with salt and pepper. Sauté about 10 minutes, or until starting to brown.
  4. Stir in garlic and seasonings and cook 1 minute.
  5. Add vinegar and wine, boil down as you scrape up any brown glaze on the bottom of the pan.
  6. 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.
  7. Uncover and cook off excess liquid (stirring to protect from burning) until chili is thick and rich tasting.
  8. Season to taste.
  9. Serve hot, at room temperature, or reheated.
  10. A green salad is a good partner.


Most Helpful

Very tasty! I omitted the wine as I didn't have any, and used cider vinegar. It was just the right level of spiciness. Thank you!

Kitzy December 03, 2007

A different and delicious chili! My changes were to use frozen green beans which I added in the last 10 minutes(fresh beans are really more of a spring veggie!), white wine (because my dad bought the wrong kind) and I added about a cup of vegan burger crumbles for extra protein and chewiness. The crumbles were great in it, but I think the chili would be just as good without. However my dad really liked it and usually it's tricky to make him eat cabbage! Next time I'll try the red wine, but I'm impressed by how well this turned out anyway! Thanks Engrossed!

White Rose Child December 01, 2007

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