Categories: Stew, chili, chowder

Ingredients

• 5 medium carrots, chopped
• 2 medium potatoes, diced
• 1 medium onion, chopped
• 1 small yellow bell pepper, chopped
• 1 Tbsp. chile powder
• 1 tsp. cumin
• 1 (28 oz.) can no-salt-added diced tomatoes with liquid
• 1 (14 oz.) can vegetable broth
• 1 (15 oz.) can garbanzo beans, rinsed
• 1 (15 oz.) can black beans, rinsed
• 1 (8 oz.) can no-salt-added tomato sauce
• 1 medium zucchini, cubed

Directions

1. Microwave the carrots, potatoes, onion and bell pepper 8 minutes on high; drain.
2. Add microwaved vegetables to a Dutch oven, along with the chile powder, cumin, tomatoes, vegetable broth, garbanzo beans, black beans and tomato sauce.
3. Cover, bring to a boil on medium-high. Reduce heat to low and simmer 25 minutes. Add zucchini; cove and simmer 5 minutes or until zucchini is tender.

4. makes about 14 cups

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