2 (15 1/2 oz.) cans red kidney beans, undrained
1 (15 1/2 oz.) can garbanzo beans, undrained
2 1/2 c. water
2 med. potatoes, peeled, quartered lengthwise & sliced
1 c. carrots, thinly sliced
1/2 c. onions, chopped
1 (6 oz.) can tomato paste
2 tsp. chili powder
1 tsp. salt
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper

In a Dutch oven, combine all ingredients. Bring to boiling, reduce heat. Cover and simmer 30 minutes or until vegetables are tender. For 8 servings. VARIATION: Top each serving with low fat Monterey Jack cheese.