The Chronicle
Pella — 2 Tbsp canola oil
1 small onion, chopped
2 carrots, thinly sliced
1 green pepper, coarsely chopped
3 small zucchini, diced
1 can (28 oz) crushed tomatoes
2 (151/2 oz) cans red kidney beans, drained and rinsed
1 (15 1/4 oz) can corn, with liquid
1/2 (6-oz) can tomato paste
1 (4-oz) can chopped green chiles, with liquid
3 Tbsp chili powder (or more if you like it hotter)
1 tsp dried oregano (or more to taste)
1 Tbsp ground cumin
1 Tbsp sugar
1/2 tsp black pepper
1. In large, heavy pot, heat oil over medium for 30 seconds.
2. Add onion, carrots and green pepper. Saute for 8 minutes. Add zucchini and saute for another 7 minutes.
3. Stir in tomatoes, kidney beans, corn, tomato paste,green chiles, chili powder, oregano, cumin, sugar and black pepper. Bring to a boil, then reduce heat to low and simmer for about 45 minutes or until all vegetables are soft. Serve with your choice of garnishes.
Serves 6.
