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Chili Non Carne main dish, vegetables, chili, beans 3/4 cup chopped onion 2 cloves garlic 3 tablespoon olive oil 2 tablespoon chili powder 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon cumin 2 cup finely chopped zucchini 1 cup finely chopped carrot 28 oz can tomatoes, drain & chop 14 1/2 oz can tomatoes, drain & chop 15 oz can-kidney beans,undrained 30 oz can-kidney beans, drained 1 and thoroughly rinsed 1 chopped onions, tomatoes, 1 lettuce, or green peppers 1 for garnish 1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions, tomatoes, and lettuce or green peppers. Makes 8 one cup servings @ 157 calories per serving. Source: Eater's Choice (A Food Lover's Guide to Lower Cholesterol) You might want to spice this up a little. I've made this many times and added lots of different things to it, always with good results. From: Susan Anderson, Co-host of ILink Cuisine Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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