| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Chili |
8 |
Servings |
INGREDIENTS
|
|
-Dorothy Cross TMPJ72B |
| 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 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 |
INSTRUCTIONS
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. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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