Mean Lean Vegetable Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 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
Directions:
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. ~--
Source from luhu.jp
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. ~--
Source from luhu.jp
Tags
Chili