All Vegetable Chili Recipe

1. 1

   In a 4- to 5-qt pan, combine carrots, onion, and water.

2. 2

   Cook over high heat, stirring often, till liquid has evaporated and vegetables begin to brown and stick to pan (about 10 min).

3. 3

   Add in tomatoes and their liquid to pan; break tomatoes up with a spoon.

4. 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. 5

   cornstarch).

6. 6

   Add in chili pwdr; stir to scrape browned bits free.

7. 7

   Bring to a boil; then reduce heat and simmer, uncovered, till flavors are blended (about 15 min).

8. 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. 9

   Ladle chili into bowls.

10. 10

    Add in yogurt, salt, and red pepper flakes to taste.

11. 11

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.