Chili Non Carne

• 1/4 c. chopped onion
• 2 cloves garlic, minced
• 3 Tbsp. olive oil
• 2 Tbsp. chili powder
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. cumin
• 2 c. finely chopped zucchini
• 1 c. finely chopped carrots
• 1 (28 oz.) can tomatoes, drained and chopped
• 1 (14 1/2 oz.) can tomatoes, drained and chopped
• 1 (15 oz.) can kidney beans, undrained
• 2 (15 oz.) cans kidney beans, drained and rinsed

1. In large pot, saute onion and garlic in oil until soft.
2. Mix in chili powder, basil, oregano and cumin.
3. Stir in zucchini and carrots until well blended.
4. Cook about 1 minute over low heat, stirring occasionally.
5. Stir in chopped tomatoes, undrained and drained kidney beans.
6. Bring to a boil.
7. Reduce heat and simmer 30 to 45 minutes or until thick.
8. Top with chopped onion, tomatoes and lettuce or green peppers.
9. Makes 8 (1 cup) servings.
10. Contains 157 calories per serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195301 (may not work)