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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
4 medium zucchini, chopped |
2 medium yellow squash, chopped |
2 medium onions, chopped |
1 medium green bell pepper, chopped |
1 medium red bell pepper, chopped |
5 cloves garlic, minced |
1/4-1/3 cup olive oil |
2 (28 ounce) cans italian stewed tomatoes, chopped |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 jalapeno pepper, seeded and chopped |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh parsley |
2 -3 tablespoons chili powder |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon ground cumin |
Directions:
1. In a Dutch oven, saute zucchini, yellow squash, onion, peppers, and garlic in oil until tender.
2. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings.
3. Bring to a boil over medium heat; reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally.
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