Chili Con Carne

• 1/4 c. chopped onion
• 2 Tbsp. olive oil
• 1/4 tsp. basil
• 1/4 tsp. cumin
• 2 c. finely chopped carrots
• 2 cloves garlic, minced
• 2 Tbsp. chili powder
• 1/4 tsp. oregano
• 1 c. finely chopped zucchini
• 1 (15 oz.) can kidney beans, undrained
• 2 (15 oz.) cans kidney beans, drained and thoroughly rinsed
• 1 large (28 oz.) can and 1 small (14 1/2 oz.) can tomatoes, drained and chopped or (preferably) 1 (16 oz.) can tomatoes and 2 medium tomatoes (take out core and place fresh tomatoes into bowl of hot water, letting them sit until they fresh ones, just chop)
• chopped onions, tomatoes, lettuce or green peppers for garnish

1. In a large pot, saute onion and garlic in olive oil until soft.
2. 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. Reduce heat and simmer for 30 to 45 minutes or until thick.
7. Top with onions, tomatoes and lettuce or green peppers.
8. Contains per serving: 142 calories and 30 fat calories.

onion, olive oil, basil, cumin, carrots, garlic, chili powder, oregano, zucchini, kidney beans, kidney beans, tomatoes, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808059 (may not work)