3/4 c. chopped onion
2-4 cloves garlic
3 tbsp. oil
2 tbsp. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
2 c. chopped zucchini
1 c. chopped carrot
1 lg. (28 oz.) can tomatoes
1 (14 oz.) can tomatoes
1 (15 oz.) can kidney beans, undrained
1 (15 oz.) can garbanzo beans
1 (15 oz.) can pinto beans

Saute onion and spices. Stir in zucchini and carrots. Cook about 1 minute. Stir in beans and tomatoes. Bring to a boil. Reduce heat, simmer 45 minutes until it thickens. Serve with corn bread.