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2 pounds zucchini 1 pound carrots 1 large onion 2 cloves garlic 5 Tbs. olive oil 1-4 Tbs. chili powder (depends on brand - to taste) 1-3 Tbs. cumin (to taste) 1/4 tsp. cinnamon 1/2 tsp. oregano salt (to taste) 1 28 oz. can crushed tomatoes 1 16oz. can stewed tomatoes 3 16 oz. cans kidney beans 1 16 oz. can black beans
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Grate the zucchini and the carrots in a food processor or with a hand grater. Heat olive oil in a heavy pot and add onion, garlic, zucchini, carrots, salt, and spices. Sauté. Cook about 5-10 minutes, until grated vegetables are tender and the spices are stirred throughout the mixture. If the mixture is getting too dry, add a little water - but not much, as the zucchini will end up exuding lots of liquid later. Then add the tomatoes (with the juice) and the cans of beans (rinse two cans of beans and add the other 2 with the liquid from the can). Cook for about 40 minutes, until everything is hot and the flavors have blended. Correct the seasoning with salt, pepper, and spices if needed. Serve garnished with the above suggestions, or your own favorite chili toppings. Notes: This recipe is adapted from one of those healthy heart cookbooks, but neither my mom nor I can remember which one. A variety of beans can be used and it is especially good when you have 3 or more types.
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backdoor or 
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