Fruity olive oil for sautéing the vegetables
1 Vidalia onion, chopped (but not too fine)
4 garlic cloves, roughly chopped
2 teaspoons ground cumin – or more to taste
1 teaspoon chipotle chili powder – or to taste
Sea salt and freshly ground black pepper
2 yellow bell peppers, cut into ½ inch dice
2 red bell peppers, cut into ½ inch dice
1 medium zucchini, cut into ½ inch dice
6 ounce can tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes in their own juices
2 cups low sodium vegetable stock

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add in the diced peppers and cook just until the peppers start to soften slightly. Add cumin and chili powder, season with salt and pepper, and cook until spices are fragrant, 1 minute.



Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups low sodium vegetable stock and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Check seasoning and add in more cumin, salt and pepper, if necessary.