In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin.
Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.
Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans.
Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions, tomatoes, and lettuce or green peppers.
Makes 8 one cup servings @ 157 calories per serving.