1 lb. ground chicken
1 med. onion, chopped
1 sm. yellow squash
2 carrots
1 (15 oz.) can tomato sauce
1 (16 oz.) can light red kidney beans
2-3 tsp. ground cumin
1-2 tsp. ground chili
1/2 tsp. ground garlic

Brown the chicken, breaking up the lumps. Drain off fat. Saute the onion in a little olive oil until a little browned. Chop the squash and carrots fine in the food processor. Drain the beans and combine all the ingredients in a heavy-bottomed pan and simmer for 1 hour, stirring occasionally. Serves 4-6. This is a low-fat healthy meal in itself when served with rice. The kids love it, and they never know they're eating the vegetables.