| | Directions | | Heat the oil until sizzling in a deep skillet over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add black beans, pinto beans, tomatoes, bell pepper, zucchini, broth, chili powder, cumin and garlic salt. Then add tomato paste. Mix well and reduce heat to a simmer. Cover and simmer for 20 minutes, stirring occasionally. Makes 4 servings. |
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| Ingredients | | - |  | 1 tablespoon vegetable oil |
| - | | 1 onion, chopped |
| - | | 1 ounce can black beans, drained and rinsed |
| - | | 1 ounce can pinto beans, drained and rinsed |
| - | | 1 ounce can diced tomatoes, drained |
| - | | 1 green bell pepper, chopped |
| - | | 1 zucchini, chopped |
| - | | 1 cup vegetable broth |
| - | | 1 can tomato paste (small can) |
| - | | 2 tablespoons chili powder |
| - | | 2 teaspoons ground cumin |
| - | | 1 teaspoon garlic salt |
| - | | 2 cups shredded cheddar cheese |
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