Ingredients
1 tablespoon olive oil1 small red onion, chopped3 garlic cloves, minced1 medium sweet red pepper, chopped1 medium zucchini, chopped1 small carrot, chopped2 cans (14 ounces each) crushed tomatoes1 can (14 ounces) black beans, rinsed and drained1 can (14 ounces) kidney beans, rinsed and drained1 cup water1 tablespoon paprika1 tablespoon ground cumin1 tablespoon chili powder1 tablespoon ground cinnamon1 teaspoon cayenne pepperOptional: lime wedges and chopped fresh cilantro
Preparation
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.
