All Vegetable Chili Recipe

• 2 med carrots (abt 8 ounce total) minced
• 1 lrg onion coarsely minced
• 1/4 c. water
• 1 can tomatoes - (14 1/2 ounce)
• 1 can pinto beans - (15 ounce) (or possibly 2 c. cooked (abt 1 c. dry) pinto beans)
• 1 can red kidney beans - (15 ounce) (or possibly 2 c. cooked (abt 1 c. dry) red kidney beans)
• 2 Tbsp. chili pwdr
• 1/2 c. plain nonfat yogurt Salt to taste Crushed red pepper flakes to taste

1. In a 4- to 5-qt pan, combine carrots, onion, and water.
2. Cook over high heat, stirring often, till liquid has evaporated and vegetables begin to brown and stick to pan (about 10 min).
3. Add in tomatoes and their liquid to pan; break tomatoes up with a spoon.
4. Stir in all beans and their liquid (if using home-cooked beans, add in 1 c. low-sodium chicken broth mixed with 1 tsp.
5. cornstarch).
6. Add in chili pwdr; stir to scrape browned bits free.
7. Bring to a boil; then reduce heat and simmer, uncovered, till flavors are blended (about 15 min).
8. If chili is too thick, add in a little water; if it's too thin, continue to simmer till it's as thick as you like.
9. Ladle chili into bowls.
10. Add in yogurt, salt, and red pepper flakes to taste.
11. This recipe yields 4 servings.

carrots, onion, water, tomatoes, pinto beans, red kidney beans, chili pwdr, nonfat yogurt salt

Taken from cookeatshare.com/recipes/all-vegetable-chili-63407 (may not work)