Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Chopped onion |
| 2 \N | Cloves garlic |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Chili powder |
| ¼ teaspoon | Basil |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Cumin |
| 2 cups | Finely chopped zucchini |
| 1 cup | Finely chopped carrot |
| 28 ounces | Can tomatoes, drain & chop |
| 14½ ounce | Can tomatoes, drain & chop |
| 15 ounces | Can-kidney beans,undrained |
| 30 ounces | Can-kidney beans, drained |
| \N \N | And thoroughly rinsed |
| \N \N | Chopped onions, tomatoes, |
| \N \N | Lettuce, or green peppers |
| \N \N | For garnish |
1. In a large pot, saute onion and garlic in olive oil until soft.
Mix
in chili powder, basil, oregano, and cumin. 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until
thick. Top with chopped onions, tomatoes, and lettuce or green peppers.
Makes 8 one cup servings @ 157 calories per serving.