Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive Oil |
1 large | Onion; chopped |
½ cup | Diced Red Bell Pepper |
1 \N | Zucchini; diced |
2 \N | Garlic Cloves; minced |
2 teaspoons | Chili Powder |
1 teaspoon | Ground Cumin |
1 teaspoon | Ground Coriander |
½ teaspoon | Ground Yellow Mustard |
½ teaspoon | Dried Oregano |
¼ teaspoon | Freshly Ground Black Pepper |
2 cups | Eight Vegetable Juice |
2 cups | Vegetable Broth |
1⅔ cup | Cooked; (Or 15 Oz Can) |
\N \N | ; Kidney Beans, |
\N \N | ; drained |
¼ cup | Finely Chopped Black Olives |
¼ cup | Minced Fresh Parsley |
Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onion and cook, stirring occasionally until the onion is translucent, about 3-4 minutes. Add the bell pepper, zucchini and garlic and cook, stirring 2 minutes. Add chili powder, cumin, coriander, mustard, oregano and pepper and stir until combined.
Add juice and broth and bring to a boil. Reduce heat, cover and simmer 10 minutes or until the zucchini is firm-tender. Add beans, olives and parsley and heat though.
Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.