Mean Lean Vegetable Chili

-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. ~--