Categories: main dish, not tried

Ingredients

• 3 Tbsp olive oil
• 1 small onion, diced
• 2 large stalks celery, sliced
• 1 medium carrot, diced
• 1 small red or yellow bell pepper, diced
• 1 Tbsp ground ancho chili pepper
• 1 - 2 Tbsp ground cumin
• 2 tsp oregano
• 1/2 - 1 tsp ground chipotle pepper
• 1 large or 2 small zucchini sliced
• 1 11-oz can corn kernels, rinsed and drained (or kernels from 3 fresh ears)
• 1 14-oz can kidney or black beans, rinsed and drained
• 1 14-oz can chopped tomatoes with juice (or 3 - 4 large tomatoes, peeled, cored and chopped)
• 2 Tbsp water or red wine

Directions

1. In large frying pan, heat olive oil over medium-high heat.

2. Add the onion, celery, carrot and bell pepper and saute until cooked through.

3. Sprinkle the ancho, cumin, oregano and chipotle on the veggies; stir and cook a bit.

4. Add the zucchini slices, corn, beans and tomatoes

5. Swish the tomato can with a couple of Tbsp of water / red wine and add.

6. Cover and simmer for about 20 minutes (30 min if using fresh corn and tomatoes).

7. Serve with grated cheddar cheese or low-fat yogurt on top if desired.

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