3/4 c. chopped onion
2 cloves minced garlic
3 tbsp. olive oil
2 tbsp. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
1 can (15 oz.) kidney beans, undrained
2 cans (15 oz.) kidney beans, drained & rinsed
2 c. finely chopped zucchini
1 c. finely chopped carrot
1 lg. can (28 oz.) tomatoes
1 sm. can (14 1/2 oz.) tomatoes, drained & chopped

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 well blended, cook for about 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes and drained and undrained kidney beans. Bring to a boil. Reduce heat and simmer for 30-45 minutes until thick.