15.5 ounce can Great Northern beans, rinsed and drained
14.5 ounce can diced tomatoes with spicy red pepper
1 1/2 cups vegetable broth
1/2 cup Daisy Light Sour Cream
Heat the oil in a 3-quart saucepan over medium heat. Add the carrots, onion and garlic. Cook for 5 to 7 minutes or until tender, stirring frequently. Stir in the flour. Add all of the remaining ingredients except for the sour cream, stirring to mix. Cook the chili for 10 to 12 minutes or until the mixture boils and thickens. Serve each cup of chili with a dollop of sour cream.