Vegetable Chili

2 medium size carrots chopped
1 large onion chopped
1/4 cup water
1 - 14.5 ounce can tomatoes
1 - 15 ounce can pinto beans
1 - 15 ounce can red kidney beans
3 tablespoons chili powder

1/2 cup plain nonfat yogurt
Hot sauce
Shredded cheese

In a large saucepan combine carrots, onion and water. Cook over high heat stirring often until liquid has evaporated and vegetables begin to brown and stick to the pan.

Add the tomatoes to pan breaking tomatoes up (chopped canned tomatoes can be used). Stir in all beans and their liquid.. Add chili powder, stir and scrape the bottom of the pan. Bring to a boil, reduce heat and simmer uncovered until flavors are blended. If the chili is too thick add water, too thin cook a little longer. You can add 2 cups of cooked macaroni for vegetable chili-mac. Add yogurt, salt and red pepper to taste; or shred a little non-dairy cheese and sprinkle on top.