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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Hearty chunks of zucchini, onion, carrots, mushrooms and peppers simmer with red and black beans in a rich Italian sauce. Ingredients:
1 tablespoon olive oil |
1 large onion, finely chopped |
2 large zucchini, chopped |
2 large carrots, chopped |
1 (10 ounce) package mushrooms, chopped |
2 large red peppers, chopped |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
3 cups prego® heart smart traditional italian sauce or heart smart onion & garlic italian sauce |
2 teaspoons ground chipotle chile pepper |
1 teaspoon dried oregano leaves, crushed |
Directions:
1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often. Stir the beans, sauce, chipotle pepper and oregano in the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.
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