Ingredients
2
medium unpeeled white or red potatoes (about 10 oz), cut into 1/2-inch cubes
1
medium onion, chopped (1/2 cup)
1
small bell pepper (any color), chopped (1/2 cup)
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
can (15 oz) Progresso™ kidney beans, drained, rinsed
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
1
tablespoon chili powder
1
teaspoon ground cumin
1
medium zucchini, cut into 1/2-inch slices
Preparation
In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
