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Vegetable, Quick Chili

Recipe Introduction


From "Healthy Meals in Minutes", 1995. Use this leftover chili spooned over noodles, rice, baked potato, corn bread, an omelette or make a chili dog.





List of Ingredients



• 2 tbsp olive oil
  
• 1 large carrot, chopped (about 1 cup)
  
• 1 small yellow onion, chopped (about 1/2 cup)
  
• 3 cloves garlic, minced
  
• 2 cups canned white kidney beans, drained and rinsed
  
• 2 cups canned red kidney beans, drained and rinsed
  
• 1 cup canned plum tomatoes, drained and chopped
  
• 1/2 tsp chili powder
  
• 1/2 tsp cumin
  
• 1/2 tsp dried oregano
  
• 1/2 cup nonfat sour cream
  






Instructions



1. In a large saucepan, heat oil over medium-high heat until hot but not smoking. Add carrot and onion; cook, stirring frequently, until vegetables are tender, about 7 minutes. Add garlic; cook, stirring frequently for 1 minute longer.
   
   
2. Add white beans, red beans, tomatoes, chili powder, cumin and oregano. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens, about 20 minutes.
   
   
3. Spoon chili into 6 individual serving bowls. Top with a dollop of sour cream.
   
   






Final Comments


Calories 209, Sodium 475 mg, Fat 5 g, Cholesterol 0 mg