posted by RisaG 07-09-99 6:07 PM
Exported from MasterCook *
Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rhode
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chilis & Stews
Low Fat Vegetarian Days
Amount Measure Ingredient -- Preparation Method
1 lg onion -- chopped
2 carrots -- peeled & chopped sm.
1 (28 oz) can tomatoes
1 (16 oz) can black beans -- drained & rinsed
1 (16 oz) can kidney beans -- drained & rinsed
1 (16 oz) can pinto beans -- drained & rinsed
1 (16 oz) can fat-free refried beans
2 tbsp chili powder (up to 3 tbsp) -- or to taste
Fat-free sour cream
dried hot chili flakes
In a medium-large nonstick saucepan or skillet, combine the onion, carrots, and 1/2 cup water.
Saute until crisp-tender. Be careful not to let all the water evaporate; if needed, add a little more.
Add the tomatoes , juice and all.
Add all the beans and all their liquid; stir in the chili powder.
Bring to a boil, reduce the heat, and simmer for 15 minutes, uncovered.
Stir often, because the refried beans will thicken your chili; don't let it scorch.
Serve in nice chili bowls with a dollop of sour cream on top and pepper flakes sprinkled over.
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