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Chili Non Carne


  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • 2 cups finely chopped zucchini
  • 1 cup finely chopped carrot
  • 2 28-ounce cans tomatoes (no salt added)
  • 1 14.5-ounce can tomatoes, drained and chopped (no salt added)
  • 1 15-ounce can kidney beans, undrained
  • 2 15-ounce cans kidney beans, drained and thoroughly rinsed
  • Low fat sour cream (optional)


  1. In a large pot, sauté onion and garlic in olive oil until soft.
  2. Mix in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.
  3. Stir in tomatoes, and the 3 cans of kidney beans.
  4. Bring to a boil. Add spices. Reduce heat and simmer for 30 to 40 minutes or until thick.
  5. Top as desired with chopped onions, tomatoes, lettuce, green peppers, or a dollop of low fat sour cream (not included in nutrition facts)

Yield: 8 servings
Serving Size: 1 cup
Source: BWH Food Service

Chili Non Carne


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