Recipe - Mean Lean Vegetable Chili

Dorothy Cross TMPJ72B
3 Large carrots;
(about Three fourths lb. total)
peeled and chopped
1 Large onion; coarsely choppe
(about One half 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 tablespoon Chili powder
One half cup Sour cream; (about) or
unflavored yogurt
Crushed dried hot red chili

In a 4 to 5quart pan over high heat, combine carrots, onion, and One half 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. ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini