Chili Non Carne

Ingredients

• 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)

Directions

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