2 medium – sized green peppers, chopped
1 med-sized yellow onion, chopped
2 tbsp vegetable oil
1 zucchini, sliced
1 yellow sqash, sliced
2 tbsp chili powder
3/4 tsp salt
1/4 tsp ground red pepper
2 cups corn kernels (fresh or frozen)
2 cans (16 oz.) tomatoes, including liquid
2 cans (16 oz.) pinto beans, including liquid
2 cans (16 oz.) black beans, including liquid
1 can (4 oz) mild green chilies, including liquid
1 can (4 oz) tomato paste
1. Chop and saute the peppers and onion in oil. Add the sliced zucchini and yellow squash, chili powder, salt, ground red pepper, and corn kernels.
2. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.
3. Bring to a boil and then reduce the heat. Let simmer for 20 min, stirring occassionally to prevent sticking.
More healthy recipes HERE