1 tbsp. oil
1 lg. onion, chopped
1 clove garlic, minced
1 can tomatoes and juice
2 to 3 carrots, peeled and sliced
1 bell pepper, seeded and coarsely chopped
2 med. zucchini, cut into chunks
1 lg. stalk of celery
1 can mild green chilies, chopped
1/4 tsp. each marjoram, oregano, basil and cumin
2 cans dark red kidney beans

Saute onion and garlic in oil until soft. In food processor, process tomatoes, pepper, carrots, zucchini and celery. Set to chop coarsely. Put vegetables in with onion and garlic. Add green chilies and spices. Cook for 1 hour on simmer. Taste and add more cumin if desired. Add beans and cook for another half hour.

Serves 4.

This is a really low fat and a sneaky way to get your kids to eat vegetables. We serve with fat-loaded corn chips so we won't feel too virtuous.