| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Veg08 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 1 |
lg |
Onion; chopped |
| 1/2 |
c |
Diced Red Bell Pepper |
| 1 |
|
Zucchini; diced |
| 2 |
|
Garlic Cloves; minced |
| 2 |
ts |
Chili Powder |
| 1 |
ts |
Ground Cumin |
| 1 |
ts |
Ground Coriander |
| 1/2 |
ts |
Ground Yellow Mustard |
| 1/2 |
ts |
Dried Oregano |
| 1/4 |
ts |
Freshly Ground Black Pepper |
| 2 |
c |
Eight Vegetable Juice |
| 2 |
c |
Vegetable Broth |
| 1 2/3 |
c |
Cooked; (Or 15 Oz Can) |
|
|
; Kidney Beans, |
|
|
; drained |
| 1/4 |
c |
Finely Chopped Black Olives |
| 1/4 |
c |
Minced Fresh Parsley |
INSTRUCTIONS
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.
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