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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

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.