3 cloves garlic, finely chopped
1 Tablespoon olive oil
1 (28-ounce) can Italian-style tomatoes
1 (6-ounce) can tomato puree
1 (16-ounce) can Northern beans
1 (16-ounce) can black beans
1 (16-ounce) can kidney beans
1 Tablespoon chili powder
1 Tablespoon basil
1 Tablespoon oregano
1 teaspoon black pepper
1/8 teaspoon cayenne (optional)
1 cup chopped carrots
1 medium zucchini, shredded, or
1 cup shredded zucchini
1 cup whole kernel corn

To Prepare:
Saute the garlic in the olive oil in a large saucepan. Stir in the undrained tomatoes, tomato puree, undrained beans, chili powder, basil, oregano, black pepper and cayenne. 

Bring to a boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in the carrots, zucchini and corn. Simmer for 30 minutes longer or until of the desired
consistency, stirring occasionally.  The flavor is enhanced the longer the cooking time.  Ladle into chili bowls.