Ingredients
- 2 Tbsp Olive Oil
- 2 C Onion , chopped
- 1/2 C Celery , chopped
- 1/2 C Carrots , sliced
- 1/2 C Green Pepper , chopped
- 1 C Zucchini , cut in 1/4" cubes
- 2 Jalepeno Peppers , minced
- 2 28 oz cans Italian Style Plum Tomatoes
- 1 Tbsp Chili Powder
- 1 Tbsp Ground Cumin
- 1 tsp Oregano Leaves
- 1 tsp Basil Leaves
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Garlic Powder
- 1/8 tsp Cayenne Pepper
- 1 15 oz can Pinto Beans , drained
- 1 Tbsp Lemon Juice
- Grated Monterey Jack Cheese
- Sliced Green Onions
Servings:
Instructions
- Heat oil
- Add onions, celery, carrots and green pepper
- Saute 5 minutes
- Add jalapeno peppers, tomatoes, chili powder, cumin, oregano, basil, salt, pepper, garlic and cayenne
- Mix well, breaking up tomatoes
- Cook for 30 minutes stirring occasionally
- Add beans
- Simmer for 15 minutes
- Add lemon juice before serving
- Top each serving with grated cheese and green onions.
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