Yield: 4 servings
|1 tablespoon||Olive Oil|
|1 large||Onion; chopped|
|½ cup||Diced Red Bell Pepper|
|2||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)|
|; Kidney Beans,|
|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.