Mean lean vegetable chili

Yield: 8 Servings -

Ingredients:

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 black

Instructions:

-beans pinto beans and kid -beans (or 3 cans of 1 kind) 3 tb Chili powder 1/2 c Sour cream; (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. 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. Makes 6 to 8 servings. Per serving: 228 calories (17 % from fat); 4.3 grams fat 863 mg sodium and 6.3 grams cholesterol. ~--