“It has another mixture that you will surely enjoy!”

INGREDIENTS

2 large onions – cut into 1/4 inch pieces
1 green bell pepper – cut into 1/4 inch pieces
3 garlic cloves
2 fresh, diced jalapeno chilis
2 Tablespoons vegetable oil
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 can (28 ounce) whole tomatoes – cut into 1/4 inch pieces (or 8 medium fresh tomatoes)
2 medium zucchini – cut into 1/4 inch pieces
2 medium summer squash – cut in to 1/4 inch pieces
1 can (16 ounce) ounces rinsed kidney beans
1 cup chopped, fresh cilantro (or coriander)
Salt and pepper to taste

DIRECTIONS

• Sauté onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes in a large pot – stirring often.
• Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
• Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
• Simmer for 15 minutes, stirring occasionally.
• Add beans, and continue to simmer for another 5 minutes.
• Serve the mixture hot.
• Put remaining cilantro on top.