-Dorothy Cross TMPJ72B
3    Large  carrots;
-(about 3/4 lb. total)
-peeled and chopped
1    Large onion; coarsely choppe
-(about 1/2 lb.)
1 cn (28 oz.) tomatoes
1 cn (about 1 lb.) each black
-beans, pinto beans, and kid
-beans (or 3 cans of 1 kind)
3 tb Chili powder
1/2 c  Sour cream; (about) or
-unflavored yogurt
-Crushed dried hot red chili

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.
Makes 6 to 8 servings. Per serving: 228 calories (17 % from fat); 4.3 grams
fat, 863 mg sodium and 6.3 grams cholesterol. ~–