Mean Lean Vegetable Chili

• 3 large carrots (about 3/4 lb. total), peeled and chopped
• 1 large onions coarsely chopped
• 1 can tomatoes
• 1 can black beans
• 1 can pinto beans
• 1 can red kidney beans (or 3 cans of 1 kind)
• 3 tablespoons chili powder
• 1/2 cup sour cream or unflavored yogurt
• 1 x red chilis, dried hot, crushed

1. In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
2. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.
3. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder.
4. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes.
5. Ladle chili into wide bowls; add sour cream and crushed chilies to taste.

carrots, onions, tomatoes, black beans, pinto beans, red kidney beans, chili powder, sour cream, red chilis

Taken from recipeland.com/recipe/v/mean-lean-vegetable-chili-36679 (may not work)