3/4 cup onion, chopped
3 cloves garlic, minced
1 teaspoon olive oil
2 tablespoons chili powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cumin
1 1/2 cups zucchini, chopped finely
1/2 cup yellow squash, chopped finely
1 cup carrots, finely chopped
42 oz. canned tomatoes, diced
1 can (16 oz.) light red kidney beans, undrained
2 cans (16 oz. can) dark red kidney beans, drained
8 oz. soy cheddar cheese
In a large stockpot, sauté onion and garlic in olive oil. Cook until soft (several minutes).
Add chili powder, basil, oregano, and cumin to the stockpot and mix. Stir in zucchini, squash, and carrots and blend well. Cook for 1 to 2 minutes over low heat, stirring occasionally.
Add tomatoes and kidney beans. Bring to a boil. Reduce heat and simmer for 45 minutes or until thick.
Before serving, add 1 oz. of soy cheddar cheese to each serving of chili.
Serving size: 1 cup of chili and 1 oz. of cheese