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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons corn oil |
1 1/4 cups onions, chopped |
2 cloves garlic, minced |
2 tablespoons chili powder |
1/4 teaspoon basil leaves |
1/4 teaspoon oregano |
1/4 teaspoon cumin, ground |
2 cups zucchini, diced |
1 cup carrot, diced |
2 lbs tomatoes, diced |
1 (20 ounce) can chickpeas, drained |
1 (16 ounce) can kidney beans, undrained |
Directions:
1. In 5-quart saucepan heat oi l.
2. Add onion, garlic, chili powder, basil leaves, oregano and cumin.
3. Cook, stirring, 5 minutes or until onion is tender.
4. Add zucchini and carrots.
5. Cook, stirring, 1 to 2 minutes.
6. Stir in remaining ingredients.
7. Bring to boil.
8. Reduce heat; simmer 30 to 35 minutes.
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