This is a favorite recipe. It can be eaten hot or cold. Perfect to pack for lunches too.
I serve it with bulgar wheat and/or with Ginny's Buttermilk Cornbread.
1 cup onions, chopped
2 cups green and red peppers, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2-3 cups zucchini, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
2 tsp. ground cumin
3-4 Tbsp. Chili powder
1 Tbsp. Ancho Chili powder or 1 whole Ancho chili, finely chopped - optional
28 oz. canned diced tomatoes with juice
8 oz. picante medium sauce
15 oz. can garbanzo beans
15 oz. can black or pinto beans
2 x 4 oz. cans sliced olives - optional
Saute onions and peppers in olive oil. Add garlic, zucchini, carrots, celery, cumin & chili. Saute til veggies are soft. Add tomatoes and picante sauce. Bring to a boil. Simmer for 30 mins. uncovered. Add beans and olives. Heat thoroughly. Good hot or cold. Serve with bulgar wheat and grated cheese -feta or jack cheese.
Bulgar Wheat: Boil 2 1/4 cups water. Add 1 cup bulgar. Cover and simmer for 15 mins.