Prep 30 min ∙ Cook 40 min ∙ Serves 6
2 medium-sized green peppers, chopped
1 medium-sized yellow onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 TBSP olive oil
2 TBSP chili powder
3/4 tsp salt
1⁄4 tsp ground red peppers
2 cups corn kernels
2 16 oz cans tomatoes (juice and all)
2 16 oz cans pinto beans (juice and all)
2 16 oz cans black beans (juice and all)
1 4 oz can mild green chillies
1 4 oz cans of tomato paste
1) Chop and sauté in oil the peppers and onions.
2) Add the sliced squashes, chili powder, salt, ground red peppers, and corn.
3) When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste.
4) Stir until just blended.
5) Bring to a boil and then reduce the heat.
6) Let simmer for 20 minutes stirring occasionally to prevent sticking.
