Yield: 8 Servings
3/4 cup onion, Chopped
2 cloves garlic
3 Tbsp olive oil
2 Tbsp chili powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp cumin
2 cup finely zucchini, Chopped
1 cup finely carrot, Chopped
28 oz can tomatoes, drain & chop
14 1/2 oz can tomatoes, drain & chop
15 oz can -kidney beans, undrained
30 oz can -kidney beans, drained
1 and thoroughly, Rinsed
1 chopped onions, tomatoes,
1 lettuce, or green peppers
1 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.
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