2 tbsp. oil
1 1/4 c. chopped onion
2 minced garlic cloves
2 tbsp. chili powder
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. dried basil
2 c. diced zucchini
1 c. diced carrots
1 (20 oz.) can drained chick peas
1 (16 oz.) can undrained kidney beans
2 lbs. fresh tomatoes

In 5-quart sauce pot, heat oil over medium heat. Add onion, garlic, chili powder, oregano, cumin, and 1/4 teaspoon basil. Cook, stirring 5 minutes or until onion is tender. Add zucchini and carrots, stir 1 or 2 minutes. Stir in drained chick peas, undrained kidney beans, and 2 pounds tomatoes, cut in eighths. Bring to a boil; reduce heat and simmer 30-35 minutes. A Heart- Healthy Recipe.