|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 3/4 | cups | black beans, canned, Bush's | 3 1/2 | cups, sliced | zucchini | 1 | tablespoon | olive oil | 2 | cloves | garlic minced | 2 | carrot (7-1/2") | Carrots | 1 | tablespoon | chili powder | 1 | tablespoon | Spices, ground cumin | 1 | small | Onion, chopped | 1 | can (28 fl oz) | tomatoes canned,crushed | 1 | package (10 oz) | corn, frozen organic |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes. | | 2 | Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more |
|
