Chili Non Carne

• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 2 tablespoons chili powder
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 2 cups zucchini, finely chopped
• 1 cup carrot, finely chopped
• 42 1/2 ounces canned tomatoes, drained and chopped
• 15 ounces kidney beans, undrained
• 30 ounces kidney beans, drained and rinsed
• onion, chopped, to garnish
• tomatoes, chopped, to garnish
• green pepper, chopped, to garnish

1. In large pot, saute onion and garlic in olive oil.
2. Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.
3. Stir in zucchini and carrots until well blended.
4. Cook for about 1 minute over low heat, stirring occasionally.
5. Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
6. Bring to a boil.
7. Reduce heat and simmer for 30-45 minutes, or until thick.
8. Top with chopped onions, tomatoes or green peppers.

onion, garlic, olive oil, chili powder, basil, oregano, cumin, zucchini, carrot, tomatoes, kidney beans, kidney beans, onion, tomatoes, green pepper

Taken from www.food.com/recipe/chili-non-carne-425 (may not work)