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
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