Meal of the month: Vegetarian chili

This month's meal features a heart-healthy chili recipe that's full of beans and veggies but no meat. Make a batch on the weekend and freeze leftovers in single servings for simple dinners or lunches later. The recipe is courtesy of the nutrition department at Harvard-affiliated Brigham and Women's Hospital.

Chili Non Carne (8 servings)

INGREDIENTS

3/4 cup chopped onion

2 cloves garlic, minced

3 tablespoons olive oil

2 cups finely chopped zucchini

1 cup finely chopped carrots

2 (28-ounce) cans whole tomatoes, with juice (no salt added)

1 (14 1/2-ounce) can diced tomatoes, with juice (no salt added)

3 (15-ounce) cans kidney beans (one with liquid, two drained and thoroughly rinsed)

2 tablespoons chili powder

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon cumin

Toppings: Chopped onions, tomatoes, lettuce, or green peppers

PREPARATION

In a large pot, saut' onion and garlic in olive oil until soft. Mix in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring a few times. Stir in tomatoes and kidney beans. Bring to a boil. Reduce heat, add spices, and simmer 30 to 40 minutes or until thick. Top as desired with chopped onions, tomatoes, lettuce, or green peppers.

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