Mean lean vegetable chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Large carrots; | |
| (about 3/4 lb. total), | ||
| Peeled and chopped | ||
| 1 | Large onion; coarsely choppe | |
| ½ | Lb.) | |
| 1 | can | (28 oz.) tomatoes |
| 1 | can | (about 1 lb.) each black |
| ; beans, pinto beans, | ||
| (or 3 cans of 1 kind) | ||
| 3 | tablespoons | Chili powder |
| ½ | cup | Sour cream; (about) or |
| Yogurt | ||
| Crushed dried hot red pepper | ||
Directions
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.