Yield: 8 servings
Measure | Ingredient |
---|---|
3 \N | Large carrots; |
\N \N | (about 3/4 lb. total), |
\N \N | Peeled and chopped |
1 \N | Large onion; coarsely choppe |
½ \N | Lb.) |
1 can | (28 oz.) tomatoes |
1 can | (about 1 lb.) each black |
\N \N | ; beans, pinto beans, |
\N \N | (or 3 cans of 1 kind) |
3 tablespoons | Chili powder |
½ cup | Sour cream; (about) or |
\N \N | Yogurt |
\N \N | Crushed dried hot red pepper |
In a 4- to 5-quart pan over high heat, combine carrots, onion, and ½ cup water. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add sour cream and crushed chilies to taste. Makes 6 to 8 servings. Per serving: 228 calories (17 % from fat); 4.3 grams fat, 863 mg sodium and 6.3 grams cholesterol.