Serve this chili with a large green salad.
1 teaspoon vegetable oil
1 cup diced onion
1 teaspoon minced garlic
1/2 cup diced carrot
1 zucchini, diced
15 ounce can no-added-salt diced tomatoes
15 ounce can pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1 cup water
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
Garnish: nonfat sour cream
Add oil to a large nonstick skillet and heat over medium high heat. Saute onion, garlic and carrot until golden brown, about 3 minutes.
Add the zucchini and saute another minute Add the rest of the ingredients and bring to a boil over high heat. Reduce heat to simmer and cook until vegetables are tender, about 8 minutes.
Garnish with a dollop of nonfat sour cream and serve hot.