2 tbsp. extra virgin olive oil (EVOO)
1 medium yellow onion, diced
4 garlic cloves, roughly chopped
1 1/2 tsp. ground cumin
1 tsp. chipotle chili powder (McCormick)
1 medium zucchini, cut into 1/2-inch dice
1 (6 oz.) can tomato paste (Hunts)
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can diced tomatoes (Hunts)
1 (10 oz.) diced tomatoes with green chiles (Rotel)
2 cups water
coarse salt and ground pepper, to taste

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes.

Add cumin and chili powder, season with salt and pepper, and cook until spices are fragrant, about 1 minute.

Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, about 3 minutes.

Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, about 20 minutes.

Season with salt and pepper and serve.

Submitted by: Beth D.