| 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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