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10 minutes
30 minutes
- 2 medium potatoes, cubed (2 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 small yellow bell pepper, chopped (1/2 cup)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (8 oz) Muir Glen™ organic tomato sauce
- 1 medium zucchini, cubed (1 cup)
- In a 4-quart Dutch oven, bring all ingredients (excluding zucchini) to a boil, crushing the tomatoes and stirring regularly. Lower the heat, cover, and simmer for 13 minutes.
- Add the zucchini and stir gently. Cover the pot and let it simmer for 5 to 7 minutes until the zucchini is tender.
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