THREE BEAN CHILI
Oh Yes! It’s winter and we love to eat something hearty that provides some leftovers for lunches.
1 can (15-ounce) white (cannellini) beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup each minced fresh cilantro and parsley
1/4 cup chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
Over medium-high heat, saute zucchini, onions and peppers in the olive oil until tender. Add garlic; cook 1 minute. Reduce heat to medium. Stir in tomatoes, tomato sauce, corn, beans, jalapeno and seasonings. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.