Mean Lean Vegetable Chili |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
3 large carrots, peeled and chopped |
1 large onion, coarsely chopped |
1 (28 ounce) can tomatoes |
1 can black beans |
1 can pinto beans |
1 can kidney bean (or 3 cans of 1 kind) |
3 tablespoons chili powder |
1/2 cup low-fat sour cream or 1/2 cup plain yogurt |
crushed red pepper flakes |
Directions:
1. In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
2. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.
3. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder.
4. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes.
5. Ladle chili into wide bowls; add sour cream and crushed chilies to taste.
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