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Categories:
zucchini onions green pepper sweet red pepper garlic olive Italian stewed tomatoes tomato sauce pinto beans black beans pepper cilantro chili powder sugar salt ground cumin
Viewed: 57 - Published at: a year agoIngredients
- 4 medium zucchini, chopped
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 4 garlic cloves, minced
- 1/4 c. olive or canola oil
- 2 (28 oz.) cans Italian stewed tomatoes, cut up
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can pinto beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 jalapeno pepper, seeded and chopped
- 1/4 c. each minced fresh cilantro and parsley
- 2 Tbsp. chili powder
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 tsp. ground cumin
Method
- In a Dutch oven, saute zucchini, onions, peppers and
- garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Yield: 16 servings.
