Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup, chopped | Onion, chopped | 2 | clove | garlic minced | 3 | tablespoons | olive oil | 2 | tablespoons | chili powder | 1/4 | teaspoon | basil | 1/4 | teaspoon | oregano | 1/4 | teaspoon | Spices, ground cumin | 2 | cups, chopped | zucchini | 1 | cup, chopped | Carrots, raw | 3 | cans (16 fl oz) | tomatoes canned, diced | 4 | cups | 1 can Kidney beans |
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Steps
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Sequence
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Step
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| 1 | In a large pot, saute onion and garlic in olive oil until soft. | 2 | Mix chili powder, basil, oregano and cumin | 3 | Stir in zucchini and carrots until well blended. Cook about 1 minute over low heat, stir occasionally. | 4 | Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. | 5 | Bring to a boil. Reduce heat and simmer for 30 - 45 minutes or until thick. |
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