Serves: 11
Total Calories: 140
Yield: 11 (1-cup) servings

3 cloves garlic, minced
2 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced fresh sweet pepper (red, yellow or green or a combination)
2 tablespoons olive oil
4 cups peeled and chopped fresh tomatoes
3 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon crushed dried oregano
1/2 teaspoon salt
4 cups sliced raw zucchini
4 cups unsalted cooked black beans (well-rinsed canned beans may be used)
2 cups water

In heavy skillet or Dutch oven, sauté garlic, onions, mushrooms, and peppers in olive oil about 10 minutes or until tender. Add tomatoes, chili powder, cumin, oregano, and salt. Bring to gentle boil. Reduce heat and simmer about 25 minutes. Add zucchini and continue simmering 5 minutes longer. Stir in cooked beans and water; heat through. Adjust seasonings to taste.

Note: To peel tomatoes easily, cover with boiling water; let stand 2–5 minutes. Drain and rinse under cold water. Skins should slip off easily.

Nutritional Facts:

Serves: 11
Total Calories: 140
Calories from Fat: 31

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