This recipe has been an absolute favorite of mine for several years! It has also become a favorite of vegans and meat-eaters too!
This dish is a great meal on its own or can be served as a side dish.
I love to eat this dish as a recovery meal after a grueling workout or race!
4 medium zucchini, chopped
2medium onions, chopped
2 medium sweet red peppers, chopped
4 garlic cloves, minced
¼ cup extra virgin olive oil
2 cans (28 oz. each) Italian stewed tomatoes
15 oz. can tomato sauce-I use Classico Cabernet
1 can (15 oz. each) pinto & black beans, rinsed & drained
¼ c. each minced fresh cilantro & parsley
2 Tbsps. chili powder
1 Tbsp. sugar, 1 tsp. salt, 1 tsp. ground cumin
In a Dutch oven, sauté zucchini, onions, peppers and garlic in oil until tender. Stir in tomatoes, tomato sauce, beans, and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes, stirring occasionally.
*Original recipe comes from “Taste of Home” magazine, Feb/March 2001.The original recipe called for 1 red, 1 green, and 1 jalapeno pepper. However, I only use red peppers in this recipe.
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