Vegetable Chili with Beans

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Vegetable Chili with Beans

 

 

2 medium carrots (abt 8 oz total) -- chopped

1 large onion -- coarsely chopped

1/4 cup water

1 can tomatoes - (14 1/2 oz)

1 can pinto beans - (15 oz)

(or 2 cups cooked (abt 1 cup dried) pinto

beans)

1 can red kidney beans - (15 oz)

(or 2 cups cooked (abt 1 cup dried) red

kidney beans)

2 tablespoons chili powder

1/2 cup plain nonfat yogurt

Salt -- to taste

Chopped green onions to taste

Vegetable broth

 

In a 4- to 5-quart pan, combine carrots, onion, and

water. Cook over high heat,

stirring often, until liquid has evaporated and

vegetables begin to brown and

stick to pan (about 10 minutes).

Add 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 1 cup broth mixed with 1 teaspoon

cornstarch). Add chili powder; stir to

scrape browned bits free.

Bring to a boil; then reduce heat and simmer,

uncovered, until flavors are

blended (about 15 minutes). If chili is too thick, add

a little more broth; if it's

too thin, continue to simmer until it's as thick as

you like.

Ladle chili into bowls. Add yogurt, salt, and chopped green onions.

 

 

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