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Makes 10, one cup servings |
| Quantity |
Ingredients |
Preparation Notes |
| 2 Tbsp |
Olive Oil |
- Heat oil
- Add onions, celery, carrots and green pepper
- Saute 5 minutes
- Add jalapeno peppers, tomatoes, chili powder,
cumin, oregano, basil, salt, pepper, garlic and cayenne
- Mix well, breaking up tomatoes
- Cook for 30 minutes stirring occasionally
- Add beans
- Simmer for 15 minutes
- Add lemon juice before serving
- Top each serving with grated cheese and green
onions.
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| 2 C |
Onion, chopped |
| 1/2 C |
Celery, chopped |
| 1/2 C |
Carrots, sliced |
| 1/2 C |
Green Pepper,
chopped |
| 1 C |
Zucchini, cut
in 1/4" cubes |
| 2 |
Jalapeno
Peppers, minced |
| 2 - 28 oz cans |
Italian Style
Plum Tomatoes |
| 1 Tbsp |
Chili Powder |
| 1 Tbsp |
Ground Cumin |
| 1 tsp |
Oregano Leaves |
| 1 tsp |
Basil Leaves |
| 1/2 tsp |
Salt |
| 1/2 tsp |
Pepper |
| 1/4 tsp |
Garlic Powder |
| 1/8 tsp |
Cayenne Pepper |
| 1 - 15 oz Can |
Pinto Beans,
drained |
| 1 Tbsp |
Lemon Juice |
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Grated Monterey
Jack Cheese |
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Sliced Green
Onions |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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