3/4 cup Chopped onion
2 Cloves garlic, minced
3 tablespoons Olive oil
2 tablespoons Chili powder
1/4 teaspoon Basil
1/4 teaspoon Oregano
1/4 teaspoon Cumin
2 cups Finely chopped zucchini
1 cup Finely chopped carrot
1 can Tomatoes (28 oz)
1 can Tomatoes (14 oz)
1 can Kidney beans, undrained
2 cans Kidney beans, drained/rinsed
Chopped onions, green peppers
garnish
Serving Size : 8
In large pot saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook about 1 min over low heat, stirring occasionally. Drain and chop tomatoes. Stir in chopped tomatoes, undrained kidney beans and drained kidney beans; bring to boil. Reduce heat and simmer for 30-45 min or until thick. Top with chopped onions or green peppers.
Per one-cup serving: 157 calories, 7 sat-fat calories.