Mean Lean Vegetable Chili
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
carrots
(about 3/4 lb. total), peeled and chopped |
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
black beans
|
*
|
| 1 | can |
pinto beans
|
*
|
| 1 | can |
red kidney beans
(or 3 cans of 1 kind) |
*
|
| 3 | tablespoons |
chili powder
|
|
| ½ | cup |
sour cream
or unflavored yogurt |
|
| 1 | x |
red chilis, dried
hot, crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
carrots
(about 3/4 lb. total), peeled and chopped |
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
black beans
|
*
|
| 1 | can |
pinto beans
|
*
|
| 1 | can |
red kidney beans
(or 3 cans of 1 kind) |
*
|
| 45 | ml |
chili powder
|
|
| 118 | ml |
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 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.
