2 tbsp. corn oil
1 1/4 c. chopped onion
2 cloves garlic, minced
2 tbsp. chili powder
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/4 tsp. ground cumin (optional)
2 c. diced zucchini
1 c. diced carrots
2 lb. tomatoes
1 (20 oz.) can chick peas, drained
1 (16 oz.) can kidney beans, undrained

In 5-quart saucepot, heat corn oil over medium heat. Add next 6 ingredients. Cook, stirring, 5 minutes or until onion is tender. Add zucchini and carrots. Cook, stirring, 1 to 2 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 30 to 35 minutes. Makes 6 servings.

Each serving: 190 calories, 9 g protein, 30 g carbohydrate, 3 g polyunsaturated fat, 1 g saturated fat, 0 mg cholesterol, 50 mg sodium.