2 tablespoons olive oil
1 large chopped onion
1 cup chopped red bell peppers
1 medium zucchini
2 cups frozen corn
3 garlic cloves
2 tsp cumin
1 1/4 tsp salt
1 tbsp chili powder
1 tsp oregano
4 x 15-oz cans tomatoes and juice
1 x 8-oz cans tomato paste
2 cans of dark red kidney beans rinsed and drained
2 cans of black beans rinsed and drained
Add additional water as needed
Low-fat plain yogurt
1/4 cup chopped fresh cilantro leaves
Chopped green onions
In a large, heavy pot, heat the oil over
medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring,
until soft, about 3 minutes.
Add the zucchini, corn, and
cook, stirring, until soft and the vegetables give off their liquid and start
to brown around the edges, about 6 minutes.
Add the spices and cook,
stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add
the beans, tomato sauce, stir well, and bring to a boil. Reduce the heat to
medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro.
Adjust the seasoning, to taste.
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