4 medium zucchini, cubed
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
1/4 c. olive or canola oil
2 cans (15 oz.) Italian stewed tomatoes, cut up
1 can (15 oz.) tomato sauce
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) Black beans, rinsed and drained
2 tbsp. dried parsley
2 tbsp. chili powder
1 tbsp. sugar
1 tsp. salt
1 tsp. ground cumin

In a large pan, sauté zucchini, onions, peppers and garlic in oil until tender. Stir in tomatoes, tomato sauce, beans and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Garnish with sour cream and grated cheese.

Yield: 16 servings.