Tonight's Vegetable Chili

[Guest guest]

Tonight we had Vegetable Chili. A quick version from Mexican So Fat, Low

Fat, No Fat. Really pretty good. All I added was a little hot sauce on

top when I served it.

 

* Exported from MasterCook *

 

Vegetable Chili

 

Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rhode

Serving Size : 6 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Chilis & Stews

Low Fat Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg onion -- chopped

2 carrots -- peeled & chopped sm.

1 28 oz can tomatoes

1 16 oz can black beans -- drained & rinsed

1 16 oz can kidney beans -- drained & rinsed

1 16 oz can pinto beans -- drained & rinsed

1 16 oz can fat-free refried beans

2 tbsp chili powder (up to 3 tbsp) -- or to taste

Fat-free sour cream

dried hot chili flakes

 

LACTO

 

In a medium-large nonstick saucepan or skillet, combine the onion,

carrots, and 1/2 cup water. Saute until crisp-tender. Be careful not to

let all the water evaporate; if needed, add a little more.

 

Add the tomatoes (I cut mine up a little with a knife before pouring

them out of the can), juice and all. Add all the beans and all their

liquid; stir in the chili powder. Bring to a boil, reduce the heat, and

simmer for 15 minutes, uncovered. Stir often, because the refried beans

will thicken your chili; don't let it scorch.

 

Serve in nice chili bowls with a dollop of sour cream on top and pepper

flakes sprinkled over.

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Risa's notes: I cooked everything, minus the refried beans, for 10

minutes. Then I added the refried beans, whisked them in a little at a

time, until the chili was thick. I like doing this better than putting

everything in together. Just my opinion.

 

I also chopped up some grilled veggies and used that as my garnish. Once

it mixed in with the chili and the sour cream it was terrific.

 

RisaG