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All Vegetable Chili
Ingredients
- 2 med carrots (abt 8 ounce total) minced
- 1 lrg onion coarsely minced
- 1/4 c. water
- 1 can tomatoes - (14 1/2 ounce)
- 1 can pinto beans - (15 ounce) (or possibly 2 c. cooked (abt 1 c. dry) pinto beans)
- 1 can red kidney beans - (15 ounce) (or possibly 2 c. cooked (abt 1 c. dry) red kidney beans)
- 2 Tbsp. chili pwdr
- 1/2 c. plain nonfat yogurt Salt to taste Crushed red pepper flakes to taste
Directions
- In a 4- to 5-qt pan, combine carrots, onion, and water. Cook over high heat, stirring often, till liquid has evaporated and vegetables begin to brown and stick to pan (about 10 min).
- Add in tomatoes and their liquid to pan; break tomatoes up with a spoon. Stir in all beans and their liquid (if using home-cooked beans, add in 1 c. low-sodium chicken broth mixed with 1 tsp. cornstarch). Add in chili pwdr; stir to scrape browned bits free.
- Bring to a boil; then reduce heat and simmer, uncovered, till flavors are blended (about 15 min). If chili is too thick, add in a little water; if it's too thin, continue to simmer till it's as thick as you like.
- Ladle chili into bowls. Add in yogurt, salt, and red pepper flakes to taste.
- This recipe yields 4 servings.
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