2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes
3 cans (16 ounces each) kidney beans, rinsed and drained
In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.