Mean Lean Vegetable Chili

Course : Chili
Serves: 8
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3 Large carrots peeled and chopped
1 Large onion coarsely chopped
28 ounces tomatoes
16 ounces Black beans
16 ounces pinto beans
16 ounces kidney beans
3 tablespoons Chili powder
1/2 Cup Sour cream -- (about) or unflavored yogurt
1 teaspoon -Crushed dried hot red chili

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.


Nutritional Information:

228 calories (17 % from fat); 4.3 grams fat, 863 mg sodium and 6.3 grams cholesterol.

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