Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups red onion, peeled and chopped, about 1 medium red onion
• 1 cup carrots, peeled and chopped, about 4 medium carrots
• 1 cup celery, chopped, about 3 stalks
• 1 cup red, yellow, green or orange bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon garlic, finely chopped, 4-5 cloves
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground chipotle chili powder -more or less if you prefer
• 1 teaspoons dried oregano or 1 tablespoon fresh finely chopped
• 2 tablespoons tomato paste
• 15 ounce no added salt diced tomatoes
• 28 ounces no added salt crushed Italian tomatoes
• 1 1/2 cups cooked kidney beans, or 1 15-oz can low-sodium, rinsed and drained
• 1 1/2 cups cooked pinto beans, or 1 15-oz can low-sodium, rinsed and drained
• 1 1/2 cups cooked black beans, or 1 15-oz can low-sodium, rinsed and drained
• 1 cup zucchini, chopped, about 1 small/medium
• Meets Cardiac Rehab and GI guidelines.
• salt (optional) and pepper to taste