Black Beans, Cumin, Sundried tomato, Tomatoes, Zucchini
2 cup water
1 tablespoon olive oil
1 small onion, chopped
1 jalapeno pepper, diced
2 celery stalks, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 cups black beans
2 cups red kidney beans
3 cups diced tomatoes
1/4 cup sundried tomatoes
3 tablespoons chili powder, depending on your taste
1 tablespoon ground cumin
Salt and black pepper, to taste
In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in jalapeño, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
Blend sundried tomatoes and ½ tomatoes until smooth, set aside
dd the black beans, kidney beans, tomatoes, and blended sundried tomato. Season with chili powder, cumin, salt, and black pepper.
Simmer chili on low for about 30 minutes. Serve warm.