Mean Lean Vegetable Chili

50 minutes Prep: 20 minutes Cook: 30 minutes

137 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	large	carrots	(about 3/4 lb. total), peeled and chopped
1	large	onion	coarsely chopped
1	can	tomatoes
1	can	black beans, canned
1	can	pinto beans
1	can	kidney beans	(or 3 cans of 1 kind)
3	tablespoons	chili powder
1/2	cup	sour cream	or unflavored yogurt
1	x	red chilis, dried	hot, crushed

Directions

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.

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Nutrition Facts

Serving Size 63g

Amount per Serving

Calories 137 27% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 352mg	15%
Total Carbohydrate 21.0g	7%
Dietary Fiber 5.0g	22%
Sugars 3.0g
Protein 6.0g	12%

Vitamin A	108%		Vitamin C	10%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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