| | Directions | | Heat the oil in a 6-quart saucepot over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often. Stir the beans, sauce, chipotle pepper and oregano in the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 onion, finely chopped (large) |
| - | | 2 zucchini, chopped (large) |
| - | | 2 carrots, chopped (large) |
| - | | 1 package mushrooms, chopped (10 ounce pkg) |
| - | | 2 red bell peppers, chopped (large) |
| - | | 1 can red kidney beans, rinsed and drained (15 ounce can) |
| - | | 1 can black beans, rinsed and drained (15 oz. can) |
| - | | 3 cups traditional spaghetti sauce, or whatever flavor you prefer |
| - | | 2 teaspoons ground chipotle chile pepper |
| - | | 1 teaspoon dried oregano leaves, crushed |
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