Mean Lean Vegetable Chili

• 3 large carrots, peeled and chopped
• 1 large onion, coarsely chopped
• 1 (28 ounce) can tomatoes
• 1 can black beans
• 1 can pinto beans
• 1 can kidney bean (or 3 cans of 1 kind)
• 3 tablespoons chili powder
• 1/2 cup low-fat sour cream or 1/2 cup plain yogurt
• crushed red pepper flakes

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, onion, tomatoes, black beans, pinto beans, kidney bean, chili powder, lowfat sour cream, red pepper

Taken from www.food.com/recipe/mean-lean-vegetable-chili-31845 (may not work)