MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MEAN LEAN VEGETABLE CHILI
Categories: Main dish, Chili, Vegetarian, Ok
Yield: 8 servings
-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
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: Sunset Magazine -
February, 1993
Reformatted for MealMaster by: CYGNUS, HCPM52C
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