Procedure:
- In a large pot, sauté onions with 2 Tbsp. olive oil for about 2 minutes at a medium-high heat.
- Add peppers, carrot, zucchini and 1 Tbsp. of the chili powder and sauté for 2 more minutes.
- Add the beans, tomatoes, salt and remaining 2 Tbsp. of chili powder.
- Bring to a boil, reduce heat to medium-low and simmer, covered, for about 25-30 minutes, stirring occasionally.
- Remove from heat and let stand for another 10 minutes.
Notes:
* When in season, use 3 1/2 cups peeled and diced fresh tomatoes instead of canned.
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