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Mean Lean Vegetable Chili

Recipe name:
Mean Lean Vegetable Chili

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

-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. ~--

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Mean Lean Vegetable Chili

I feel mean lean vegetable chili has to be expounded actively to understand mean lean vegetable chili intensively or move ahead with discussion.