 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is a great and different way to use summer garden tomatoes, zucchini and peppers - changing the proportions and vegetables depending what is available. Recipe source: local newspaper Ingredients:
2 tablespoons olive oil |
1 cup red onion, chopped |
2 cloves garlic, crushed |
2 tablespoons chili powder, to taste |
2 teaspoons ground cumin |
2 cups chopped fresh tomatoes or 1 (14 1/2 ounce) can no-salt-added diced tomatoes |
1 (15 ounce) can no-salt-added black beans, drained |
1 cup vegetable broth or 1 cup red wine |
1 cup chopped bell pepper |
1 cup chopped zucchini |
1 cup corn kernel |
1 cup chopped mushroom |
1 cup fresh cilantro, chopped |
1/2 teaspoon cayenne pepper, to taste |
salt and pepper |
low-fat cheddar cheese, garnish (optional) |
chopped onion, garnish (optional) |
nonfat sour cream or low-fat sour cream, garnish (optional) |
fresh cilantro, garnish (optional) |
Directions:
1. In a large pot heat oil and add onion, garlic, chili powder and cumin.
2. Cook over medium heat for 5 minutes or until onion is soft.
3. Add remaining ingredients (except for garnishes cheese - cilantro) and stir to combine.
4. Bring to a boil and then lower heat and simmer for 20 minutes or until vegetables are soft.
5. Garnish as desired.
|
|