Yield: 8 servings
|¾ cup||Chopped onion|
|2 \N||Cloves garlic|
|3 tablespoons||Olive oil|
|2 tablespoons||Chili powder|
|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.
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.