4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/4 c. olive or canola oil
2 (28 oz.) cans Italian stewed tomatoes, cut up
1 (15 oz.) can tomato sauce
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 c. each minced fresh cilantro and parsley
2 tbsp. chili powder
1 tbsp. sugar
1 tsp. salt
1 tsp. ground cumin

In a Dutch oven, sauté zucchini, onions, peppers and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Yield: 16 servings.