Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/3 cup oil in your choice of olive, grapeseed, soybean, etc.
- 1 large onion chopped
- 2 large bell peppers chopped; choice of red, green, yellow or mixed
- 2 zucchini or 1 zucchini and 1 yellow crookneck squash; chopped
- 1 can diced or crushed tomatoes with juice 28 oz.
- 1 can tomato sauce 16 oz.
- 1 can black beans 15 oz., rinsed and drained
- 1 can white beans (cannellini or white kidney) 15 oz., rinsed and drained
- 1 Tbsp. chili powder
- 2 tsp. dried oregano crushed
- 0.25 tsp. salt (optional)
Preparation
1.) Heat oil in 4-quart or larger pot on stove, using medium-high heat.
2.) Chop onions and bell peppers. Add to pot and stir occasionally.
3.) Chop zucchini squash and add to pot. Cook vegetables about 6-8 minutes or until "al dente."
4.) Add tomatoes and sauce, drained beans and spices. Mix well.
5.) Bring to boil, then reduce heat to simmer for about 10 minutes.
6.) Serve with your choice of garnishes, such as grated cheese, sour cream, sliced olives, avocado slices, diced onion, chopped cilantro, or wedges of lime.
