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.
Ingredients:
3 large carrots, peeled and chopped
1 large onions, coarsely chopped
1 (28 ounce) cans tomatoes
1 can black beans
1 can pinto beans
1 can kidney beans ( or 3 cans of 1 kind)
3 tablespoons chili powder
1/2 cup low-fat sour cream or 1/2 cup plain yogurt
crushed red pepper flakes
Steps/Methods:
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.
