1 can (28 ounces) no-salt-added diced tomatoes, undrained
1 jar (8 ounces) picante sauce
1 teaspoon reduced-sodium beef bouillon granules
1-1/2 teaspoons ground cumin
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
Directions
In a Dutch oven, saute the zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through.
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