Mean Lean Vegetable Chili
|Course : Chili
Source: Dorothy Cross
Preparation / 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.
228 calories (17 % from fat); 4.3 grams fat, 863 mg sodium and 6.3 grams cholesterol.