Email
PrintIngredients
For 6 Serving(s)
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 tsp garlic, minced
- 1 1/2 tbsp chili powder
- 1/2 tsp ancho chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 (5.5 oz.) can tomato paste
- 1 medium zucchini, cut into ½ inch dice
- 2 (16 oz.) cans of tomatoes
- 1 (4 oz.) can sliced jalapeno peppers
- 1/2 cup water
- 1 (15.5 oz.) black beans, drained and rinsed
- 1 (15.5 oz.) kidney beans, drained and rinsed
- Grated cheddar cheese, optional
Directions
- In a large pot add the olive oil and over medium heat saute the onion and garlic until the onion is translucent, about 3-4 min.
- Add in the chili powder, cumin and ancho chili powder and stir for 1 min. Add in the tomato paste and stir to cook for about 2 min.
- Add in the tomatoes, zucchini and jalapenos and stir well. If too thick add in ½ cup water. Continue to simmer until zucchini is tender, 45 min. or more, stirring occasionally. Season with salt and pepper to taste.
- Add in the beans and continue to cook for 15 min. Adjust seasoning and serve with grated cheddar if using.
Recipe notes
This recipe is courtesy of Tara Noland.
Similar recipes
|
|
|