Copyright 2003 by Lynne Rossetto Kasper.
Serve 4 as a main dish and keeps 5 days in the refrigerator.
I like to use organic vegetables.
1. 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.
2. 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.
3. Season to taste. Serve hot, at room temperature, or reheated. A green salad a good partner.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.