Mean lean vegetable chili

Yield: 8 servings

Measure 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

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.

Similar recipes