Mean Lean Vegetable Chili
-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 bl...
Ingredients
- 1cn (about 1 lb.) each black
- 1/2c sour cream; (about) or
Directions
- 1
Dorothy Cross TMPJ72B 3 Large carrots
- 2
about 3/4 lb
- 3
total) -peeled and chopped 1 Large onion
- 4
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 ki
- 5
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
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Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes
- 7
Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder
- 8
Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes