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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.88 Kcal (711 kJ) | ||
| Calories from fat | 31.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 616.68mg | 26% | |
| Potassium | 495.48mg | 11% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 8.92g | 18% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 97.89 Kcal (410 kJ) | ||
| Calories from fat | 18.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 5% | |
|---|---|---|---|
| Cholesterol | 2.9mg | 2% | |
| Sodium | 355.35mg | 26% | |
| Potassium | 285.51mg | 11% | |
| Total Carbs | 15.44g | 9% | |
| Sugars | 2.81g | 19% | |
| Dietary Fiber | 5.23g | 36% | |
| Protein | 5.14g | 18% | |
| Vitamin C | 2.1mg | 6% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1.3mg | 13% | |
| Calcium | 56.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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