Ingredients Jump to Instructions ↓

  1. 1 tablespoon Olive Oil

  2. 1 large Onion; chopped

  3. cup Diced Red Bell Pepper

  4. 1 Zucchini; diced

  5. 2 Garlic Cloves; minced

  6. 2 teaspoons Chili Powder

  7. 1 teaspoon Ground Cumin

  8. 1 teaspoon Ground Coriander

  9. teaspoon Ground Yellow Mustard

  10. teaspoon Dried Oregano

  11. teaspoon Freshly Ground Black Pepper

  12. 2 cups Eight Vegetable Juice

  13. 2 cups Vegetable Broth

  14. 15 Oz Can

  15. ; Kidney Beans,

  16. ; drained

  17. cup Finely Chopped Black Olives

  18. cup Minced Fresh Parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onion and cook, stirring occasionally until the onion is translucent, about 3-4 minutes. Add the bell pepper, zucchini and garlic and cook, stirring 2 minutes. Add chili powder, cumin, coriander, mustard, oregano and pepper and stir until combined.

  2. Add juice and broth and bring to a boil. Reduce heat, cover and simmer 10 minutes or until the zucchini is firm-tender. Add beans, olives and parsley and heat though.

  3. Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.


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