3/4 c. chopped onion
2 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
2 c. finely chopped zucchini
1 c. finely chopped carrot
28 oz. can + 14 1/2 oz. can tomatoes, drained and chopped
15 oz. kidney beans, undrained
2 (15 oz.) cans kidney beans, drained and rinsed
Chopped onions, tomatoes, lettuce or green peppers for garnish

In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano and cumin. Stir in zucchini and carrots until blended. Cook 1 minute over low heat, stirring occasionally.

Stir in chopped tomatoes, undrained kidney beans and drained kidney beans (pinto beans also work nicely). 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. Per serving - 142 calories. Can be frozen.