The recipe yield is:
In large pot saute onion & garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook about 1 min over low heat, stirring occasionally. Drain & chop tomatoes. Stir in chopped tomatoes, undrained kidney beans & drained kidney beans; bring to boil. Reduce heat and simmer for 30-45 min or until thick. Top with chopped onions or green peppers. Per one-cup serving: 157 calories, 7 sat-fat calories. Source: File.