Mean Lean Vegetable Chili - cooking recipe

Ingredients
    3 large carrots, peeled and chopped
    1 large onion, coarsely chopped
    1 (28 ounce) can tomatoes
    1 can black beans
    1 can pinto beans
    1 can kidney bean (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
Preparation
    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.

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