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Vegetable Chili
posted by RisaG 07-09-99 6:07 PM
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 large onion -- chopped
2 carrots -- peeled and chopped small
1/2 cup water
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
In a medium-large nonstick saucepan or skillet, combine the onion, carrots, and 1/2 cup water. Saute until crisp-tender, being careful not to let all the water evaporate; if needed, add a little more. Add the tomatoes , 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.
