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4 med. zucchini, chopped 2 med. onions, chopped 1 sweet red pepper, chopped 1 med. green pepper, chopped 4 garlic cloves, minced 1/4 c. olive or canola oil 2 28-oz. cans Italian stewed tomatoes, cut up 15 oz. can tomato sauce 15 oz. can pinto beans, rinsed and drained 15 oz. can black beans, rinsed and drained 1/4 c. each minced cilantro and parsley 2 Tbsp. chili powder 1 Tbsp. sugar 1 tsp. salt 1 tsp. ground cumin In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, and seasonings. Bring to a boil over medium heat. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Yield: 16 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |