Lynne's Winter Veggie Chili

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  (red or white)
• 1 (28 ounce) can whole tomatoes, crushed
• water, as needed

Directions

1. 1

   In a 12-inch sauté pan, heat oil over medium high.

2. 2

   Add cabbage, beans, and onions.

3. 3

   Season with salt and pepper. Sauté about 10 minutes, or until starting to brown.

4. 4

   Stir in garlic and seasonings and cook 1 minute.

5. 5

   Add vinegar and wine, boil down as you scrape up any brown glaze on the bottom of the pan.

6. 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. 7

   Uncover and cook off excess liquid (stirring to protect from burning) until chili is thick and rich tasting.

8. 8

   Season to taste.

9. 9

   Serve hot, at room temperature, or reheated.

10. 10

    A green salad is a good partner.