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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 cup diced onion

  3. 2 tablespoons minced garlic

  4. 1 medium red bell pepper, diced

  5. 1 medium green bell pepper, diced

  6. 1 cup thinly sliced carrots

  7. 1/4 cup chili powder

  8. 1 tablespoon ground cumin

  9. 1 teaspoon salt

  10. 1/8 teaspoon ground red pepper (cayenne)

  11. 8 ounces fresh tomatillos, husked, rinsed and cut in big chunks (1 1/2 cups)

  12. 1 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices (1 1/2 cups)

  13. 2 cans (19 ounces each) black beans, rinsed and drained

  14. 1 can (28 ounces) tomatoes in puree, tomatoes coarsely chopped (see Note), undrained

  15. 1/2 cup chicken or vegetable broth, or water

Instructions Jump to Ingredients ↑

  1. Heat oil in a 3 1⁄2- to 4-quart Dutch oven over medium heat. Add onion and garlic and cook 2 to 3 minutes, stirring often, until onion starts to soften. Add red and green bell peppers and carrots and cook 5 to 6 minutes, stirring often, until carrots 2. Add chili powder, ground cumin, salt and ground red pepper and cook and stir 1 minute.

  2. Add tomatillos and zucchini and cook 8 to 10 minutes, stirring often, until tomatillos start to soften.

  3. Stir in remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.

  4. Uncover and simmer 10 minutes longer, stirring occasionally, or until sauce has thickened and vegetables are tender. NOTE To chop canned tomatoes, snip them directly in the can with kitchen scissors.

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