-Dorothy Cross TMPJ72B
3 Large carrots, (about 3/4 lb. total) peeled and chopped
1 Large onion, coarsely choppe (about 1/2 lb.)
1 can (28 oz.) tomatoes
1 can (about 1 lb.) each black beans, pinto beans, and kid beans (or 3 cans of 1 kind)
3 tbsp Chili powder
1/2 cup 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. ~--
|
|
