Karen Gottlieb 

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.