If you are like me and are picking 3-4 zucchinis a day, you need to find every possible way to use them. This recipe turned out so good and was full of so many veggies, even my abundant white eggplants I can never seem to use up. I love to top baked sweet potatoes with chili. Even better on sweet potatoe fries! I would have loved adding some avocado on top but I was fresh out. You can really customize this recipe any way you want. Ingredients:
2 medium zucchini or 1 zucchini/ 1 small eggplant 1 medium onion 1 cup chopped green pepper 1 cup chopped red pepper 1 jalapeño pepper 3 cloves garlic 3 T. avocado oil 1 28 oz can diced tomatoes 1 15 oz can tomato sauce 2 15 oz cans pinto beans 1 15 oz can black beans 1/4 cup fresh cilantro 1/4 cup fresh parsley 2 T. chili powder 1 tsp. smoked chipotle pepper to taste or just additional chili powder 1 T. honey 1 tsp. salt 1 tsp. cumin Directions: Chop all veggies and herbs. Saute the zucchini, eggplant, peppers and onion in oil until tender. Add in remaining ingredients. Bring to a boil then let simmer, covered for about 30 minutes or until all veggies are tender. Add more salt or chili powder as desired. To make sweet potatoes; scrub and prick potatoes, bake at 350 0ver foil till tender, about 30-45 minutes depending on the size.
0 Comments
|
AboutHi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker Categories
All
Archives
October 2018
|