*  Exported from  MasterCook  *

                        Mean Lean Vegetable Chili

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lg            Carrots (3/4 lb) -- chopped
   1      lg            Onion (1/2 lb) --
                        - coarsely chopped
  28      oz            Can tomatoes
  45      oz            Can black, chili, and/or
                        - pinto beans (3 cans total)
   3      tb            Chili powder
     1/2  cup           Sour cream or yogurt
                        - (approximate)
                        Crushed red pepper

In a 4 to 5 qt 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.

Yield: 8 Servings

Per serving: 228 cal (17 % from fat); 4.3 g fat, 863 mg sodium,
6.3 g cholesterol


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