Yield: 1 servings
|1||28 oz can crushed tomato|
|2 cans||Pinto beans|
|1 can||Garbonzo beans|
|1 small||Can (4.5oz maybe?) tomato|
|1 small||Can green chili peppers (she|
|Says they often come in|
|Short tins of a|
|1½ tablespoon||Chili powder|
|1||To 2 tsp cumin|
|2||Cloves af garlic (or 2/4tsp|
Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart." Enjoy!
Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea.
Posted by ksp1@... (Kimberly Phillips) to the Fatfree Digest [Volume 13 Issue 6] Dec. 6, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.