Recipe:
Ingredients:
1 T. olive oil
1 large onion, chopped
2 cans (14 1/2 oz. each) diced tomatoes, undrained
2/3 cup hot or mild salsa
1-1/2 t. chili powder
1-1/2 t. ground cumin
2 cans (15-16 oz. each) red kidney beans, rinsed and drained
1 large red bell pepper, chopped
1 large zucchini, cut into 1/2-inch chunks
1 medium-sized yellow squash, cut into 1/2-inch chunks
Directions:
In a large saucepan, heat the oil over medium heat. Add the onion and saute for 2 to 3 minutes.
Add the tomatoes, salsa, chili powder, and cumin. Reduce the heat to low, cover, and simmer for 10 minutes.
Add remaining ingredients, cover, and simmer for 20-25 minutes, or until the vegetables are tender. Ladle into bowls and serve.
Serving Size: 1 cup, Total Servings: 8