Yield: 4 servings
|3 tablespoons||Olive oil|
|1 large||Onion; cut in 1/4 inch|
|1||Zucchini; cut in 1/4 inch|
|1||Red pepper; cut in 1/4 inch|
|1||Yellow pepper; cut in 1/4 inch|
|2||Cloves garlic; coarsely chopped|
|1 tablespoon||Good quality chile powder; ancho|
|1 teaspoon||Ground cumin|
|4||Plum tomatoes; cut into 1 inch|
|1 cup||Vegetable broth; or water or chicken|
|1 cup||Cooked black beans; can use canned|
|1 cup||Fresh corn; can use frozen|
|1 tablespoon||Fresh oregano|
|¼ teaspoon||Dried red pepper flakes|
|¼ cup||Flat-leaf parsley; finely chopped|
|Salt and freshly ground black pepper; to taste|
In a large Dutch oven, heat the olive oil until almost smoking. Saut the onions, zucchini, and red and yellow peppers until soft. Add the chile powder and cumin and cook for one minute. Add the tomatoes and broth and cook over low heat for 30 minutes, stirring occasionally. Add the beans and corn and cook for an additional 15 minutes. Add the oregano, red pepper flakes, and parsley, and season with salt and pepper.
Garnish with sour cream, grated cheese and scallions.
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