*  Exported from  MasterCook  *

                        Mean Lean Vegetable Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Mexican
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Large  carrots -- (about 3/4 lb. total
                        and chopped
   1                    Large onion -- coarsely choppe
     1/2                lb.)
   1      can           (28 oz.) tomatoes
   1      can           (about 1 lb.) each black -- beans, pinto beans, 
                        (or 3 cans of 1 kind)
   3      tablespoons   Chili powder
     1/2  cup           Sour cream -- (about) or
                        yogurt -- Crushed dried hot re

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.

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