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3/4 cup chopped onion
2 cloves garlic, minced
1 tsp. olive oil
2 Tbsp. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
2 cups finely chopped zucchini
1 cup finely chopped carrot
1 large can (28 oz) tomatoes, drained and chopped
1 small can (14 1/2 0z) tomatoes, drained and chopped
1 can (15 oz.) kidney beans, undrained
2 cans (15 oz. each) kidney beans, drained and thoroughly rinsed
Chopped onions, tomatoes, lettuce, or green peppers for garnish
In a large pot, saute onion and garlic in olive oil. Add a splash
of water and cook until soft. Mix in chili powder, basil, oregano,
and cumin. Stir in zucchini and carrots until well blended. Cook
for about 10 minutes over low heat, stirring occasionally.
Stir in chopped tomatoes, undrained kidney beans, and drained kidney
beans. Bring to a boil. Reduce heat and simmer for 30 to 45
minutes or until thick. Top with chopped onions, tomatoes, and
lettuce or green peppers. Makes 8 one-cup servings
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CHILI NON CARNE