- 1 tsp. olive oil
- 1 cup chopped onions
- 1 cup chopped green pepper
- 1/2 cup chopped celery
- 2 cups cubed potato (about 3 medium)
- 1 15-16 oz. can pinto beans rinsed & drained
- 1 15-16 oz. can black beans, rinsed & drained
- 1 cup sliced fresh mushrooms
- 1 cup cubed zucchini squash
- 1 14.5 oz can no-added-salt whole tomatoes, un-drained and chopped
- 1 6-oz. can no-added-salt tomato paste
- 1 1/2 cups water
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; sauté 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.
- Yields: 8 servings
- Preparation Time: 45 minutes
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