 |
|
|
|
 |
|
 |
| |
| Home -> [Chili, Herbs & Spices] -> [Mean lean vegetable chili Recipe] |
Mean lean vegetable chili
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Chili, Herbs & Spices |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| | Large carrots | | | -(about ?lb. total) | | | -peeled and chopped | | 1
| | Large onion, coarsely choppe | | | -(about ?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 |
|
Procedures:
| 1 | In a 4- to 5-quart pan over high heat, combine carrots, onion, and ?cup water. | | 2 | Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes. | | 3 | Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. | | 4 | Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. | | 5 | Ladle chili into wide bowls; add sour cream and crushed chilies to taste. | | 6 | Makes 6 to 8 servings. | | 7 | Per serving: 228 calories (17 % from fat); 4.3 grams fat, 863 mg sodium and 6.3 grams cholesterol. | | 8 | ~-- |
|
|
|
|
|
|
|
|
|
|
