MEAN LEAN VEGETABLE CHILI

      Title: MEAN LEAN VEGETABLE CHILI
  Categories: Chili
       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. ~--
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