Mean Lean Vegetable Chili

* Exported from MasterCook *

MEAN LEAN VEGETABLE CHILI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Dorothy Cross TMPJ72B
3 Large carrots
-(about 3/4 lb. total)
-peeled and chopped
1 Large onion -- coarsely choppe
-(about 1/2 lb.)
1 cn (28 oz.) tomatoes
1 cn (about 1 lb.) each black
-beans, pinto beans, and kid
-beans (or 3 cans of 1 kind)
3 tb Chili powder
1/2 c Sour cream -- (about) or
-unflavored yogurt
-Crushed dried hot red chili

In a 4- to 5-quart pan over high heat, combine
carrots, onion, and 1/2 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. ~--



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