HEARTLAND VEGETABLE CHILI

2 tablespoons corn oil
1 large onion, peeled, chopped
2 cloves garlic, peeled, minced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 medium zucchini, washed, ends removed, chopped (about 2 generous cups)
2 medium carrots, peeled, chopped (about 1 cup)
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
1 (15 1/2 ounce) can red kidney beans, drained and rinsed
1 (28 ounce) can tomatoes, undrained

In a large stock pot, heat the oil over medium heat. Add the onion and garlic and saute 2 minutes.

Add the chili powder, cumin, basil and oregano, stirring frequently. Add the zucchini and carrots and cook for several minutes, stirring frequently.

Stir in the garbanzo beans, kidney beans and tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 30 minutes or until the liquid is reduced to desired consistency.

Makes 6 servings.
Soiurce: The All-American Chili Cookbook by Jenny Kellner