Soups | Kala's Kitchen

2 Tbsps

Oil

1¼ cup

Onion

(finely chopped)

1 tsp

Garlic

(crushed)

2 tsps

Chili powder

(or to taste)

¼ tsp

Dried basil

¼ tsp

Dried oregano

¼ tsp

Ground cumin

Salt

(to taste)

2 cups

Zucchini

(diced)

1 cup

Carrots

(diced)

2 lbs

Tomatoes

(cut in large chunks)

1 can

Garbanzo beans

(20oz drained and rinsed)

1 can

Kidney beans

(15oz drained and rinsed)

1 cup

Cheddar cheese

(shredded, for serving)

1 cup

Sour cream

(for serving)

In a large saucepan, heat oil on medium heat. Add onions and garlic, sauté for 1 minute.

Add the seasonings, stir and cook until the onions are soft.

Add zucchini and carrots, stir and cook for a couple of minutes. Add tomatoes, both beans and a cup of water.

Stir, bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes to thicken.

Place some cheese on the bottom of a serving bowl, spoon chili over it and top with sour cream and serve.