Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 4 cups chopped tomatoes (about 1 3/4 pounds)
- 1 tablespoon chili powder
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 (5.5-ounce) cans spicy-hot vegetable juice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 jalapeño pepper, minced
Directions[]
- Heat oil in a Dutch oven over medium-high heat; add onion and garlic.
- Cook 2 minutes or until tender, stirring constantly.
- Add zucchini and bell peppers; cook 5 minutes, stirring frequently.
- Add tomatoes and remaining ingredients, stirring well.
- Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Yield: 6 servings (serving size: 1 1/3 cups)