Get ready for some serious nomming. All of my recipes start with things I throw together with whatever veggies I have laying around. This is one of my favorites. I make a big ol’ bucket of it and have it for days. It’s also a crowd pleaser so it’s great to make for din din if you have people coming over. This recipe makes about eight meal size servings. Every time I make this for a friend they ask me for the recipe. The problem is really have no clue how to make it because it’s just floating around in my brain and I never bothered to write it down. So I just made it special for you guys and took pictures.
Here is what you need:
2 tablespoons olive oil
4 cloves of minced garlic
1/2 sweet onion chopped
2 large or 3 small peppers (red, orange or yellow) chopped
1 and 1/2 teaspoons ground cumin
1 teaspoon chipotle powder
1 medium zucchini chopped
1 can tomato paste
48 oz diced tomatoes (1 large and 2 small cans or dice yourself)
1 can pinto beans (1/2 cup dry beans if making your own)
1 can black beans (1/2 cup dry beans if making your own)
2 cups water
salt and pepper to taste
Now, I included canned conversions here. Obviously I’m going to tell you it’s best to prepare your own beans and tomatoes but, realistically, ain’t nobody got time for that. I mean, I have time for that but you may not.
In large pot on medium heat add oil and garlic until warm. Add in onions and sauté for about 2 minutes until they start to soften. Add in peppers and sauté another 3-4 minutes. Add cumin and chipotle powder and coat vegetables and continue to stir for 2 minutes until you start to smell the spices. Next add in the tomato paste and zucchini and stir until the paste gets a deep red color (about 3 minutes). It should look like this…
Add in tomatoes, beans, water and salt and pepper. Turn up heat and bring to a boil. Quickly turn down to low heat and simmer for 20 minutes. You can leave it on longer if you want really soft veggies, but I like them a little firmer. The more vegetables are cooked the more nutrients they will lose so don’t leave in on the stove forever. Don’t ruin my recipe, okay? The reason I wait to add the zucchini is because different cooking times for veggies in the same dish results in different textures.
Add the toppings you like. I like a spoonful of “Better than Sour Cream” non-dairy alternative to sour cream and some blue corn baked chips. If you like it really spicy some jalapeño or just some extra chipotle powder or cayenne will get the job done. That chipotle powder has a kick though so taste it first before you go tossing handfuls of fire in there. Enjoy!
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