1/4 cup  onions, chopped           
2 cloves  garlic, 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  carrots, finely chopped           
42 1/2 ounces  canned tomatoes, drained and chopped           
15 ounces  kidney beans, undrained           
30 ounces  kidney beans, drained and rinsed onions, chopped, to garnish                tomatoes, chopped, to garnish                   green peppers, chopped, to garnish    

Instructions: 

In large pot, saute onion and garlic in olive oil.  

Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.      

Stir in zucchini and carrots until well blended.    

Cook for about 1 min. over low heat, stirring occasionally.      

Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.     

Bring to a boil.     

Reduce heat and simmer for 30-45 min. or until thick.      

Top with chopped onions, tomatoes or green peppers.

Nutrition Facts:
Amount Per Serving: Calories 210
Fat 1.7 g, Cholesterol 0 mg,
Sodium 984 mg,