Ingredients
4 medium zucchini, chopped2 medium onions, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/4 cup olive oil4 garlic cloves, minced2 cans (28 ounces each) Italian stewed tomatoes, cut up1 can (15 ounces) tomato sauce1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 jalapeno pepper, seeded and chopped1/4 cup minced fresh cilantro1/4 cup minced fresh parsley2 tablespoons chili powder1 tablespoon sugar1 teaspoon salt1 teaspoon ground cumin
Preparation
In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
