Cooking Index - Cooking Recipes & IdeasAll-Vegetable Chili Recipe - Cooking Index

All-Vegetable Chili

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlCarrots (abt 8 oz total) - chopped (medium)
1 teaspoon 5mlOnion - coarsely chopped (large)
1/4 cup 59mlWater
1   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 30mlChili powder
1/2 cup 118mlPlain nonfat yogurt
  Salt - to taste
  Crushed red pepper flakes - to taste

Recipe Instructions

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 low-sodium chicken 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 water; if it's too thin, continue to simmer until it's as thick as you like.

Ladle chili into bowls. Add yogurt, salt, and red pepper flakes to taste.

Dietary Information:

Nutrition Analysis Per Serving: 261 calories (6% calories from fat); 15 g protein; 50 g carbohydrates; 2 g total fat (0.2 g saturated fat); 1 mg cholesterol; 1,057 mg sodium.

Source:
"Culinary Cafe (soup archive) at http://www.culinarycafe.com"

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