*  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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