 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Originally from the book Choose to Lose Ingredients:
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 |
tomato, chopped, to garnish |
green pepper, chopped, to garnish |
Directions:
1. In large pot, sauté 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.
|
|