Yield: 8 servings

Ingredients (Help):
3 Large carrots; ; beans, pinto beans,
(about 3/4 lb. total), (or 3 cans of 1 kind)
Peeled and chopped 3 tb Chili powder
1 Large onion; coarsely choppe 1/2 c Sour cream; (about) or
1/2 Lb.) Yogurt
1 cn (28 oz.) tomatoes Crushed dried hot red pepper
1 cn (about 1 lb.) each black

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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