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Categories:
olive oil celery bell pepper carrots onion salsa picante sauce chili powder paprika cumin onion powder salt garlic cayenne pepper zucchini mushrooms olives garlic course ground pepper vegetable broth
Viewed: 90 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 2 celery ribs, chopped
- 1 bell pepper, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 12 ounces salsa (chunky style)
- 4 ounces picante sauce
- 1 teaspoon chili powder
- 34 teaspoon paprika
- 34 teaspoon cumin
- 12 teaspoon onion powder
- 12 teaspoon seasoning salt
- 12 teaspoon garlic powder
- 12 teaspoon cayenne pepper
- 3 zucchini, cut up into cubes
- 12 mushrooms, sliced
- 12 kalamata olives, drained and sliced
- 1 garlic clove, minced
- 12 teaspoon course ground pepper
- 1 cup vegetable broth
Method
- In a dutch oven saute celery, bell pepper, carrots, and onion in olive oil till tender.
- Add remaining ingredients and simmer on medium high until liquid has reduced some and stew thickens up.
- Serve immediately.
