1 small onion, chopped
1 large-ish clove garlic, minced
1-2 carrots, grated
1-2 small zucchini, grated
1-2 small yellow squash, grated
1 lg. can tomatoes (30 oz)
1 can kidney beans (we like light red; 15-oz can)
cumin to taste (1+ tsp)
chili powder to taste (1+ tsp)
Saute the onion and garlic in 1-2 Tbs olive oil until onion is translucent (we usually overcook, but this doesn't seem to matter). Add cumin and chili powder; stir to coat onions. Add grated veggies and stir some more. Add the kidney beans and their liquid, and the tomatoes and their liquid (I like to cut up the tomatoes if they're whole, but if you're not too hungry to let the chili simmer for a long time, they will fall apart of their own accord eventually...) Simmer until the veggies are limp, about 30 minutes minimum.
This is really good served with polenta or vegan cornbread.