Prep 50 mins
Cook 0 mins
Originally from the book "Choose to Lose"
- 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
- tomatoes, chopped, to garnish
- green pepper, chopped, to garnish
- In large pot, sauté 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 minute 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 minutes, or until thick.
- Top with chopped onions, tomatoes or green peppers.
Boring. I don't like tomatos, so I only used 16oz of tomatos and supplemented with corn, Boca crumblings and more onions, green peppers and garlic. Served over nice nutty wild rice which improved it.
My husband & I loved it. Easy, hearty, and tasty. This recipe has a good combination of spices which can still be altered to taste. Just the right amount of carrot to sweeten it. And a short cooking time to prevent vegetables from getting mushy. We did cheat by putting a small amount of grated cheese on our individual bowls.
Very simple recipe. The family loved it. Served with corn bread the poured over.